Contributed by Johanna Carlson-Fanelli
1 pound mature, but not fully ripe mangoes
2 oz. garlic, finely chopped
2 oz. ginger, finely chopped
1 pound sugar
3 habanero peppers, finely chopped
1/2 pound seeded raisins
2 oz. almonds, chopped
1 pint malt vinegar
1 1/2 tsp, salt
Peel and slice the mangoes. Put half the mangoes and half the raisins, with the rest of the ingredients except the nuts and vinegar thru the food processor. Coarsely cut the the remaining mangoes. Mix everything with the vinegar and boil for 20 minutes, stirring constantly. Seal. Makes approximately 1 1/2 quarts.
Note: Be extremely careful when handling the habanero peppers. If possible, wear rubber gloves when handling them. Wash hands throughly after handling. These peppers are extremely hot.
January 24, 1999