Indian Chutney 2

Course : Chutney
Serves: 7
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Ingredients:

4 pound Unripe Mangoes
2 cup Chopped onions
2 cup Raisins
2 cup Dried currants
4 cup White vinegar
4 cup Brown sugar
1 1/2 cup Sugar, granulated
8 tablespoons Chopped ginger
4 medium Dried hot peppers, crumbled
2 pieces Lemon rinds
4 cloves Garlic
4 tablespoons Mustard Seed
2 tablespoons Salt
4 teaspoon Cinnamon
1 teaspoon Tumeric
1/2 teaspoon Ground cloves
1/2 teaspoon Cayenne pepper
 

Preparation / Directions:

Combine and let sit overnight. Bring to a boil stirring constantly, until the mangos and onions are transparent. Add water if necessary to prevent burning. Adjust flavor for hotness and tartness. Pack hot into half pints, process 5 minutes in boiling water bath.


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