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mango-chutney recipe

Date:    Mon, 30 Aug 93 14:52:26 EDT
 From:    dp661@cleveland.freenet.edu (Dr. Neal Pinckney)
 This recipe is tried and true; yields about 1.75 gallons.
 Smaller proportional quantities also come out fine.
 Mango Chutney
 2 cups vinegar  (any kind)
 6 1/2 cups sugar
 12 cups green mango slices (about 25 mangos)
 1/2 cup finely chopped ginger root
 4 chili peppers, seeds removed, finely chopped
 1 large clove garlic
 3 cups seedless raisins
 1 cup sliced onion
 1 tspn salt
 Boil vinegar and sugar for 5 minutes, add mango and alll other
 ingredients, cook slowly for 1 1/2 hours.  Cool and put in 
 sterilized canning jars. Either wax seal or fill jar to top, 
 seal with plastic wrap and close tightly.  Refrigerate after
 opening each jar. 
 This recipe works with almost any firm, tart fruit. Nectarines
 are excellent; oranges, lemons, even grapefruit work well You
 can add chopped nuts (if you want to add fat to all that sugar)
 but I prefer to serve chopped nuts for each diner to add if so 
 I have also made it with 1/2 brown sugar 1/2 granulated, and I
 like this flavor with nectarines or citrus fruits better.
 kwvegan vegan