Mango Chutney

Ingredients

Directions

Slice mangos in half by cutting lengthwise close to seeds on either side.

Peel and cut flesh in 1/8 inch thick slices.

Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits.

Heat oil in a large saucepan.

Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek.

Cook gently 2 minutes, stirring.

Stir in vinegar, raisins, lemon juice and sugar.

Heat slowly to dissolve sugar.

Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid thickens and becomes syrupy and mangos look transluscent, stirring frequently.

Meanwhile, wash and rinse pint jars in hot soapy water; rinse.

Keep hot until needed.

Prepare lids as manufacturer directs.

Ladle hot chutney into 1 hot jar at a time, leaving 1/4"

headspace.

Release trapped air.

Wipe rim of jar with a clean damp cloth. Attach lid and place in canner.

Fill and close remaining jars. Process 10 minutes in a boiling-water bath.

To serve, garnish with parsley sprig and lemon peel, if desired.

Makes 2-1/2 pounds.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.