Mango Chutney

From More Great New England Recipes

Pickles and Preserves Recipes

Yield: Yield: 2 or 3 small jars.

A delicious chutney and cheaper than store-bought! Minnie makes quantities of this when mangoes are in season, earmarking at least some of the jars for gift giving.

• 2 very fat or 3 smaller semiripe mangoes
• 2 to 2-1/2 cups sugar ("some brown and some white")
• 1 cup cider Vinegar
• 1/2 cup raisins
• 1/4 cup peeled, finely chopped fresh ginger
• 1/4 cup finely chopped garlic
• 1 teaspoon ground cloves
• 2 small fresh hot peppers, seeded and thinly sliced, or 2 tablespoons dried, crumbled

Peel, pit, and chop the mangoes, combine them with the sugar, and let stand, covered, at room temperature overnight. Drain the liquid into a saucepan, holding back the mangoes. Add everything else to the juice and simmer for 30 minutes. Add mangoes, simmer 30 minutes more, stirring frequently as the mixture thickens, then pour into sterilized jars and process for 15 minutes in a boiling-water bath.

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