Mango Chutney
Also from Pick Your Own, woohoo.
* 6 mangoes, slightly under-ripe (total Weight about 3 lb/1.5 kg)
* 2 cups brown sugar
* 2/3 teaspoon cumin seeds or ground cumin, if you can’t get the seeds
* 1 cup raisons
* 1 teaspoon ground coriander
* 1/4 teaspoon cinnamon
* 1 teaspoon red cayenne pepper
* 1/2 teaspoon ground turmeric
* 1.5 teaspoon ginger paste (available from Asian grocery stores, otherwise, 2 teaspoons of dried ginger)
* 1/2 teaspoon ground cloves
* 3 cups red wine vinegar or apple cider vinegar
* 2 teaspoon garlic paste or puree
* 1 large onion (finely chopped ) about 3/4 cup
Cut mangoes in 1/4 to 1/2″ pieces. Add other ingredients, cook for 30-90 minutes until it’s as thick as you want. I also added some garam masala, just because the smell wasn’t “Indian” enough. Technical, I know. 🙂 Cook 25 minutes for pints, 35 for quarts at our altitude. This recipe made 5 pints and one half-pint.