Mango Chutney #2

Categories: Indian, Condiment

3 lb Fresh firm mangoes
1 1/2 lb Brown sugar or jaggery (sweetener made by the concentration of sugarcane juice)
3/8 lb Peeled garlic cloves
3/8 lb Fresh ginger finely chopped
4 oz Sultanas
4 oz Raisins
2 tb Salt

1 tb Ground cumin
1 tb Ground coriander
1 tb Chilli powder
1 ts Cloves ground

Peel the mangoes and slice, retaining all the juice.

Put the mango slices in a pan with just enough water to cover and bring to boil. when simmering add sugar and extra water if necessary to prevent sticking. Puree the garlic, ginger, raisins and sultanas, then add the spices.

When the mango reaches a jam like consistency, add the puree and the salt. stir and allow to simmer, adding water if needed.

When it thickens sufficiently, remove from heat. Cool and bottle. Leave for a minimum of 4 weeks before serving.

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