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Mamma's Mango Chutney

This should really be called Mostly Mamma's Mango Chutney. She wrote her recipe in a local church cookbook. I followed both hers and another I found on the same page.





List of Ingredients



• 8 slightly green mangoes, peeled and cubed in 1/2" or larger dice
  
• 2 cups cider vinegar
  
• 1 box raisins or currants or dried cranberries
  
• 1 1/4 cups light brown sugar
  
• 1/4 pound sliced blanced almonds
  
• 1/4 cup fresh giner, minced
  
• 1 teaspoon salt
  
• 3 tablespoons mustard seeds
  
• 1 cup onions, chopped
  
• 1-2 red or green bell peppers, chopped
  
• 2-3 jalapenos, seeded and minced
  






Instructions



1. Combine all ingredients. Bring to boil in stainless steel kettle. Simmer about an hour or until very tender. Pack in sterilized jars. Seal. Process in water bath five minutes or according to Extension Service guidelines.
   






Final Comments


Mangoes haven't really made the market scene in middle America, but they're beginning to become more available. I buy them up in May or June when they're 3/$1.00 and make this chutney. It's very similar to Major Grey's.

Serve with curries. You can even use this as a topping on hot biscuits, but we save it for chicken or pork.