Ingredients
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3
-
1
-
6
-
1 1/2
-
1
-
1
-
1
-
1
-
4 - 6
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-
-
-
-
-
Directions
Laurel’s Mango Chutney, I’ve been making this chutney for years, and have adapted it to my own family’s taste I don’t remember where I found this recipe, but everyone loves it If you’re a chutney lover you could almost eat it with a spoon! Especially great with Indonesian curries, beef and chicken alike! I hope you enjoy! Note: Peel mangoes with a vegetable peeler, and CAREFULLY cut the flesh away from the fibrous seed , Amazing! My only regret is that we cut the recipe in half because that was all we needed for Recipe #164179 and mango’s were expensive Next time I’m definitely making the whole recipe It has a fantastic taste, slightly sweet, but lots of spices and flavors Thanks Chef PotPie! Made for ZWT8 trip to India , This is very sweet and really, really good! I didn’t stir mine for a bit so it browned a little – just remember that it has a lower boiling point due to the sugar I think I should have used Sultana raisins because the dark raisins don’t look very nice used the lesser amount of jalapenos but would use the full amount next time Made for ZWT8 Thanks Chef PotPie! 🙂
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Steps
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1
Done
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Combine Sugar and Vinegar in a Heavy Pot and Bring to Boil. Add Remaining Ingredients and Cook Over Medium Heat Till Thickened, About 1 Hour 15 Minutes, Stirring Occasionally. |
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2
Done
|
Cool and Freeze in Containers of Your Choice. use 1 Pint Containers. |
