| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indo |
Indonesian, Condiments |
1 |
Servings |
INGREDIENTS
| 3 |
|
Barely ripe mangos |
| 2 |
tb |
Corn oil |
| 1 |
|
Piece ginger root; peeled, chopped (3/4") |
| 1 |
|
Garlic clove; crushed |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Hot chili powder |
| 1/4 |
ts |
Cumin seeds |
| 1/2 |
ts |
Fenugreek |
| 1 1/4 |
c |
Malt vinegar |
| 1/2 |
c |
Seedless raisins |
| 1 |
tb |
Lemon juice |
| 1 1/2 |
c |
Light-brown sugar |
INSTRUCTIONS
Slice mangos in half by cutting lengthwise close to seeds on either side.
Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh
as possible from around pits, without including and fiberous parts of pits.
Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili
powder, cumin and fenugreek. Cook gently 2 minutes, stirring.
Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve
sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid
thickens and becomes syrupy and mangos look transluscent, stirring
frequently. Meanwhile, wash and rinse pint jars in hot soapy water; rinse.
Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot
chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped
air. Wipe rim of jar with a clean damp cloth. Attach lid and place in
canner. Fill and close remaining jars. Process 10 minutes in a
boiling-water bath. To serve, garnish with parsley sprig and lemon peel, if
desired.
Makes 2-1/2 pounds.
Posted to MC-Recipe Digest V1 #898 by Nancy Berry <nlberry@prodigy.net> on
Nov 10, 1997
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