Mango Chutney
6 lbs. mangoes (or peaches . . . or a combination of both)
2 tblsp. white mustard seed
1 tblsp. ground dried chile pepper (or 1 tsp. cayenne pepper)
1 lb. preserved giner in syrup
2 lbs. sugar
2 quarts white vinegar
1 1/2 cups raisins
1 garlic clove
Peel and cut the fruit into chunks (Plunging them in boiling water for 30-40 seconds can make them easier to peel if you are having trouble). Put the fruit chunks and 1 quart of vinegar in a pot and boil for 20 minutes.
In another pot, combine the sugar and the second quart of vinegar. Boil it until it is a thick syrup (about 1 hour). Then add most of the liquid from the fruit mixture. Boil this combined syrup until it is once again thick (about 30 minutes).
Add to this new and improved syrup, the fruit, and all the other ingredients except the ginger. Cook it for 30 minutes.
Chop the preserved ginger. Add the ginger and its syrup to the mixture and cook it for 10 minutes more.
Bottle the chutney. It usually makes about 6-7 pints, though the amount will vary depending on how much you have cooked down the liquid.
The flavor is improved by leaving the jars in the sun for a few days.
Source: Paul
