Tuesday, December 23, 2008

Happy Holidays!

My Treasured Recipe for Marvelous Mango Chutney...it's a LOT of work, but it's worth it!!!

Barbara’s Marvelous Mango Chutney


1 Box (15 oz.) Raisins
1 Quart (32 oz.) Apple Cider Vinegar
1 Pound (16 oz.) Light Brown Sugar
Spices (Crush Lightly in a plastic bag and tie in a double layer of cheesecloth):
4 Cinnamon Sticks
1 teaspoon Anise Seeds
1 teaspoon Coriander Seeds
1 teaspoon Mustard Seeds
8 Whole Cardamom Pods

The following spices are not in the cheesecloth bag -
¼ teaspoon Mace
¼ teaspoon Cayenne Pepper (for fiery hot, add extra
¼ teaspoon)
2 tablespoons Salt

4 Cloves pressed or minced Garlic
½ pound (1 Cup) diced Crystallized Ginger
(Australian if possible)
½ pound (1 Cup) diced dried Apricots
½ pound sliced Hot Green Peppers

Mild Chutney = 4 oz. Seeded Jalapeno Peppers
Medium-Hot Chutney = 4 oz. Seeded Jalapeno Peppers
+ 4 oz. Serrano Peppers, 2 with seeds
Hot Chutney = 8 oz. Serrano Peppers with Seeds

3 pounds thinly sliced or diced Ripe Mangos (about 10)


Recommended method is to do all prep before starting cooking process -

Put Raisins, Vinegar and Sugar in a pot. Add spices tied in cheesecloth, Mace, Cayenne and Salt. Boil for 15 minutes.

Add Garlic, Ginger, Apricots and Peppers. Lower heat, simmer 30 minutes.

Add the thinly sliced or diced mangos. Simmer an additional 45 minutes, stirring occasionally to prevent scorching, but taking care not to disintegrate the mango slices too much.

Let stand until cool. Fill sterilized, hot jars. Seal and store. One recipe makes 10 jars (1/2 pint).


Christy Raedeke said...

Oh, I LOVE mango chutney with tandori chicken on nan bread - I am going to try this recipe!

Barb Slaton said...

By the way, when Suzanne and I make this we do TWO large pots of one recipe each...not exactly doubled, but you get a better yield that way. Mmmmmmmmmmmmmmmmmmmmmmmmm
Merry Christmas!