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Mango Chutney

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CATEGORY CUISINE TAG YIELD
Relishes 1 Servings

INGREDIENTS

8 c Chopped mangoes or peaches
2 c Apple cider vinegar
1 c Raisins
1 sm Onion, chopped finely
3 lg Cloves garlic, finely minced or pressed
1/4 ts Ground ginger*
2 Whole dried hot red chiles*
1/2 c Firmly packed brown sugar

INSTRUCTIONS

In a 4 to 5-quart kettle, combine all ingredients. Bring to a boil over
medium-high heat, cover and simmer, stirring occasionally, until mangoes
are tender (about 20 minutes). *Blend 1 teaspoon grated fresh ginger or 1/4
ts ground ginger and 1 or 2 small, dried whole hot red chiles, coarsely
chopped. Continue simmering, uncovered, stirring occasionally, as mixture
thickens, for about 15-20 more minutes. Immediately ladle chutney into hot
sterilized 1/2- pint canning jars. Wipe rims clean and top with scalded
lids,  then  screw  on bands. Let cool and test for seal. Store in a dark
cool place. If you are not canning it, then store in bottled jars in the
refrigerator.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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