MANGO
CHUTNEY
Contributed by Johanna
Carlson-Fanelli
Ingredients:
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
Directions:
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.