Mango Chutney

[Countessa]

Mango Chutney

Slice 3 1/4 cups mango. Add:
2 1/2 cup white sugar
1 cup brown sugar

Let stand overnight. Strain liquid into saucepan. Add:

1 cup cider vinegar
1/2 cup raisins
1/4 cup (or more) fresh ginger, chopped
2 tbsp. chopped fresh garlic
2 tbsp. salt
1 tsp. cloves, ground

Simmer 30 minutes, stirring constantly. Add strained mangoes and cook 30 minutes more, stirring; more if not thickened. Pour into sterile jars and keep refrigerated.

Mango Chutney Relish

24 c. sliced green mangoes (approximately 16 Hayden or 50 Spanish mangoes)
5 lbs. turbinado or raw sugar
1 handful rock salt
1 qt. cider vinegar
6 pieces of ginger the size of your thumb
1 (1 lb.) box seedless raisins
1 whole head of garlic
8 tiny chili peppers

Put vinegar, chilies, garlic and ginger in the blender and chop.
Add:
1 tsp. cinnamon
1 tsp. allspice
1 tbsp. mustard seed
1 tsp. nutmeg
1 tsp. powdered cloves
3 finely sliced lemons, seeded

Mix this all together with the sliced mangoes, salt, sugar and raisins in a large foil roasting pan. Place in a 375 degree oven and bake for 3 hours, stirring occasionally. Pour into 10 sterilized pint jars and seal. Store in a dry dark place. No need to refrigerate until opened.

(For this one, you'd need to adjust quantities accordingly - unless you really want 10 pints of relish!!)

[Quinonostante]

Thanks for these....Mr Q and DR adore mango chutney....!

Just needed an excuse to pop over to Luxor for some fresh mangoes...