Mango Chutney #2
- 3 pounds mangos fresh, firm
- 1 1/2 pounds brown sugar
- 38 pounds garlic cloves peeled
- 38 pounds ginger fresh, finely chopped
- 4 ounces golden raisins sultanas
- 4 ounces raisins, seedless
- 2 tablespoons salt
- 1 tablespoon cumin ground
- 1 tablespoon coriander ground
- 1 tablespoon chili powder
- 1 teaspoon cloves ground
- Peel the mangoes and slice, retaining all the juice.
- Put the mango slices in a pan with just enough water to cover and bring to boil.
- When simmering add sugar and extra water if necessary to prevent sticking.
- Puree the garlic, ginger, rasins and sultanas, then add the spices.
- When the mango reaches a jam like consistency, add the puree and the salt.
- Stir and allow to simmer, adding water if needed.
- When it thickens sufficiently, remove from heat.
- Cool and bottle.
- Leave for a minimum of 4 weeks before serving.
mangos fresh, brown sugar, garlic, ginger fresh, golden raisins, raisins, salt, cumin ground, coriander ground, chili powder, cloves ground
Taken from recipeland.com/recipe/v/mango-chutney-2-40301 (may not work)