Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Mango Chutney




Source of Recipe


From “Small Batch Preserving”.


List of Ingredients




3 medium apples, peeled, cored and chopped
2 large mangoes, peeled and chopped
1/2 medium sweet red pepper, chopped
1-1/2 cups granulated sugar
1 cup finely chopped onions
1/2 cup golden raisins
1/2 cup white vinegar
1/4 cup finely chopped peeled gingerroot
1 Tblsp. lemon juice
2 tsp. curry powder
1/2 tsp. each: ground nutmeg, cinnamon and salt


Recipe



Combine all ingredients except lemon juice, curry powder, and the ground spices in a saucepan and bring to a boil. Boil gently until fruit is tender and mixture has thickened - about 20 minutes. Add the rest of the ingredients and boil gently an additional 5 minutes.

Boiling Water Bath can with 1/2-inch headspace for 10 minutes for half-pints and 15 minutes for pints. Makes 5 cups.