Preparation:
In a 4 to 5-quart kettle, combine all ingredients. Bring to a boil over
medium-high heat, cover and simmer, stirring occasionally, until mangoes
are tender (about 20 minutes). *Blend 1 teaspoon grated fresh ginger or 1/4
ts ground ginger and 1 or 2 small, dried whole hot red chiles, coarsely
chopped. Continue simmering, uncovered, stirring occasionally, as mixture
thickens, for about 15-20 more minutes. Immediately ladle chutney into hot
sterilized 1/2- pint canning jars. Wipe rims clean and top with scalded
lids, then screw on bands. Let cool and test for seal. Store in a dark
cool place. If you are not canning it, then store in bottled jars in the
refrigerator. |
