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Michael's Mango ChutneyRecipe : Michael's Mango Chutney
Procedure :
1 1/2 c Vinegar 1 1/2 c Brown sugar 5 c Diced or sliced mango 1 tb Minced garlic 2 tb Ground ginger 1 ts Ground coriander 1 tb Curry 1/4 ts Cayenne pepper 1 ts Salt PLACE VINEGAR AND SUGAR in a pot, place over medium heat, bring to a boil and cook until the liquid reduces and thickens. Add all other ingredients, simmer for 5 minutes and remove from the heat. Let the mixture cool to room temperature and pack into jars. The chutney tastes better after about 2 weeks. If you want to keep it longer, you can can it. Makes 8 Cups |
