Indian Chutney

Course : Curry
Serves: 7
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Ingredients:

4 pounds unripe mangoes
2 cups chopped onions
2 cups raisins
2 cups dried currants
4 cups white vinegar
4 cups brown sugar
1 1/2 cups sugar -- granulated
8 tablespoons chopped ginger
4 medium dried hot peppers -- crumbled
2 medium lemon rinds
4 cloves garlic
4 tablespoons mustard seed
2 tablespoons salt
4 teaspoons cinnamon
1 teaspoon turmeric
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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