Recipe 4 All: Mango Chutney Recipe — Every recipe in the World on this site.

Recipe 4 All: Mango Chutney Recipe

Mango Chutney

Yield: 1 servings
3  Barely ripe mangos
2tablespoon Corn oil
1  Piece ginger root, peeled,
1  Garlic clove, crushed
1teaspoon Salt
½teaspoon Hot chili powder
¼teaspoon Cumin seeds
½teaspoon Fenugreek
cups Malt vinegar
½cups Seedless raisins
1tablespoon Lemon juice
cups Light-brown sugar


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 ¼" 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 2-½ pounds.

Your Mango Chutney is ready. Good luck!

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