Mango Chutney #1
peeled, chopped (3/4 inch)
red pepper flakes
brown sugar, light
Slice mangos in half by cutting lengthwise close to seeds on either side.
Peel and cut flesh in ⅛ 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 to 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 ¼ inch 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.