Mango Chutney recipe

Here's the recipe for the wonderful mango chutney I learned from Puna. (See earlier post.)

Main ingredients:

• 25 small/medium mangoes, just barely ripe and still firm, peeled and sliced (yields 5 cups)
• 1½ cup vinegar
• 2 cup sugar
• 3 c seedless raisins

The spices go into a sealed (cheesecloth) bag:

• 1 t cinnamon
• 1 t cloves
• 1 t nutmeg
• ½ t allspice
• ½ t ginger (powder)
• pinch sea salt
• 4 large onions, chopped
• “lots of” garlic (“the more the merrier”)
• 3 cloves
• ½ c fresh ginger (grate & slice a large “finger” of ginger)
• 3 red hot Hawaiian chili peppers (deseeded, chopped)

Cook 2 to 3 hours until thick to desired consistency.
Put up in canning jars. Makes a dozen pints.

In addition to eating chutney as a garnish to dishes like curry, it's delicious as appetizer: spread a little cream cheese on a cracker and spoon on chutney.

Also, she mentioned it can be made into a dip.

Curry Mango Dip

1 cup Aletha’s Mango Chutney, chopped
1 quart Best Foods mayo
4 T curry powder
Let sit, chill, serve.