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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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I've been making this chutney for years, and have adapted it to my own family's taste. I don't remember where I found this recipe, but everyone loves it. If you're a chutney lover you could almost eat it with a spoon! Especially great with Indonesian curries, beef and chicken alike! I hope you enjoy! Note: Peel mangoes with a vegetable peeler, and CAREFULLY cut the flesh away from the fibrous seed. Ingredients:
3 cups sugar |
1 cup cider vinegar |
6 cups peeled peeled and chopped ripe but firm mangoes (about 7) |
1 1/2 cups chopped onions |
1 cup raisins |
1 tablespoon chopped garlic |
1 teaspoon salt |
1 teaspoon mustard seeds |
4 -6 jalapenos, chopped very fine |
Directions:
1. Combine sugar and vinegar in a heavy pot and bring to boil. Add remaining ingredients and cook over medium heat till thickened, about 1 hour 15 minutes, stirring occasionally.
2. Cool and freeze in containers of your choice. I use 1 pint containers.
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