Chutney
6 lbs. Mangoes (or peaches—or a combo of the two)
2 tablespoons white mustard seed
1 tablespoon ground dried chili pepper (or 1 tsp. cayenne
pepper)
1 lb. preserved ginger in syrup
2 lbs. sugar
2 quarts white vinegar
1 1/2 c. raisins
1 garlic clove
Peel and cut the fruit into chunks (Plunging them in
boiling water for 30-40 seconds will make them easier to
peel.) Add 1 quart of vinegar to the fruit and boil 20
minutes.
In another pot, combine the sugar and the second quart of
vinegar, and boil until it is a thick syrup (about 1
hour). Add to this syrup most of the liquid from the fruit
mixture. Boil this combination until it is thick (about 30
minutes).
Add to this new and improved syrup all the ingredients and
the fruit—except the ginger. Cook it for 30
minutes.
Finally, add the chopped ginger and its syrup, and cook 10
minutes longer. Bottle.
The flavor is improved if the canned chutney is placed in
the sun for several days. The recipe I adapted this from
claims that it yields 4-5 pints, but 6-8 is more likely.
So have enough jars ready!
Source: Paul
