MANGO CHUTNEY

How to make mango chutney?

Ingredients:

4 large green mangoes to make 4 cups chips

1 cup vinegar (4-5 percent acetic acid)

2 cups brown sugar (packed)

Small sweet red pepper (cut into short strips)

¼ cup raisins (optional)

2 tablespoons salt for soaking mango chips

10 pcs. native onions (sliced thinly)

2 ½ cm (1 inch) ginger (sliced into thin strips)

Procedure:

1.       Prepare mango chips

Wash and pare mangoes.

Slice into 3-mm thick chips.

Place in bowl, add 2 tablespoons salt, and let stand for at least 5 hours overnight.

Then rinse out salt in tap water and drain

2.       Prepare the rest of the ingredients.

3.       Using a clean aluminum frying pan or wide open pan, boil vinegar and sugar until syrup is thick

4.       Add mango chips in two portions and boil until chips are translucent

5.       Add the rest of the ingredients, allowing an interval between additions to prevent rapid thinning of the syrup

6.       Cook mixture with constant stirring over medium flame until it is thick enough to spoon out

7.       Pack hot into sterilized jar. Expel air by inserting a table knife at different points

8.       Seal at once. Pasteurize in boiling water bath for 5 minutes

9.       Cool and label.