Mango Chutney

Ingrediants

5 Medium sized green mangoes
juice of 4 lemons
1 quart apple cider vinegar
8 oz raisons
3 T curry spices
4 T Tamarind Paste
2 Fresh Jalapeño peppers
2 oz fresh ginger
1 grated nutmeg
2 t salt
½ onion
3 garlic cloves
10 dried red peppers
Sugar [amount determined by weight of juice mixture]
Brown sugar [1 cup, counted with the weight of the white sugar]

Alternative additions: apple; pear; green tomatoes; ¼-cup slivered almonds; ½ t cloves; lemon slices.

Recipe

1. Place in preserve kettle:

Peel mangoes and cut into edible slices (? e.g., 1"X1"X1-¼")

Prepare any alternative fruit such as apples, pears, tomatoes...

1 Quart Apple Cider Vinegar

Juice of 4 lemons

8oz Raisons

2. In large bowl mix together into a paste:

3 T curry spices

4 T Tamarind Paste

2 thin-sliced Fresh Jalapeño Peppers

2 oz Ginger peeled and cut into thin small slices use only soft outer meat disgard woody inner pulp

1 grated nutmeg

2 t salt

½ onion thin-sliced

10 dried red peppers, de-seeded, sliced into thin slices

3. Bring the fruit mixture in the preserve kettle to a boil and boil for 5 minutes.

Remove from the heat and stir in the spice paste mixture.

Allow to stand over-night. 12-18 hours.

4. Bring the Chutney ingrediants in the preserve kettle to a boil and boil down on medium until Mangoes are translucent and tender and mixture has thickened up somewhat. 1-hour. Stirr frequently to avoid sticking/burning.

Begin to steralize jars in pressure-cooker at this point.

Weigh the fruit mixture,
return it to the kettle,
and add an equal weight of white/dark brown sugar.

Bring it back to a rolling boil and boil until it reaches jam-thickness temperature: 220°.

Transfer to hot jars,
place on lids and rings
place in pressure cooker and give them a hot-water bath for 6-10 minutes.
Quickly remove them from the pressure cooker.
Listen for the 'pop' of the lids to insure they are all sealed properly.
Any that are not sealed properly must be used first.