This Month's Recipe
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‘CHRISTMAS’ CHUTNEY
FOR A SUMMER FEAST
FOR A SUMMER FEAST
6/01/2009
3 lb. semi-ripe mangoes (about 4)
1 ½ lbs. white sugar
4 oz. candied ginger, thinly sliced
1 oz. fresh garlic, thinly sliced
1 tsp. chili powder
1 ½ lbs. white sugar
4 oz. candied ginger, thinly sliced
1 oz. fresh garlic, thinly sliced
1 tsp. chili powder
12 whole cloves
2 or 3 stick cinnamon
2 oz. golden raisins
1 fresh lime, thinly sliced
2 cups cider vinegar
2 or 3 stick cinnamon
2 oz. golden raisins
1 fresh lime, thinly sliced
2 cups cider vinegar
Skin the mangoes and dice the flesh into one inch thins slices. Cook the mangoes and the sugar on medium
heat until the sugar dissolves. Add the remaining ingredients and let the mixture gently boil for about half and hour.
Note: Taste the chutney as it cooks and adjust the seasonings
to your taste. Depending upon how sweet the mangoes are, you may want to add
more or less sugar and vinegar.
Bon Appetit!
...Stella
P.S. If you try this or any of my recipes, please let me know you like them.
I can be reached at Stellal@hughes.net.
