Mango Chutney
From Stones Cookbook (Canada, UK), by Hilary
Howard.
This is simply the best
mango chutney we have ever tasted. The recipe
was devised by Hilary with Diana Brown on Kapa
Island in Tonga during the annual January mango
season. For just 2 short weeks, it literally rained
mangos. We cooked our chutney over an open fire
(warding off inquisitive pigs, dogs, and chickens) as
there was no propane on the islands at the time. The
recipe fills 15 to 20 assorted sized jars, or about 25 lb
(10 kg). Can be eaten immediately.
Ingredients:
18 lb (8 kg) green mangos, weighed whole before peeling
7 lb (3 kg) onions
8 lb (3-1/2 kg) light muscovado sugar
6-1/2 pints (3-3/4 liters) cider vinegar
16 Tbsp finely chopped fresh ginger, peeled first if necessary
2 large heads garlic, peeled and crushed (use your processor)
10 Tbsp salt
16 fresh red chilis, seeded and finely chopped (wear rubber
gloves!)
zest of 8 large lemons
1-1/2 lb (750 gm) raisins
Instructions:
Peel, stone, and chop mangos and put in 1 or 2 large
glass or ceramic bowls. Add the vinegar and sugar
and stir. Cover loosely with tea-towels and let stand
in a cool place overnight. The next day, tip the
mango mix into a very large saucepan. Add the rest
of the ingredients except the raisins. Bring to boil and
simmer on very low heat, stirring occasionally until
the mangos are almost tender. Add the raisins and
continue to simmer until the mangos can be pierced
easily with a fork, are transparent and the syrup is
thick. Cool slightly then pour into sterilized jars and
seal.
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