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Full Online Book HomeLearning KitchenPreserving - Mango Chutney
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Preserving - Mango Chutney Post by :starr.angel Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2176

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Preserving - Mango Chutney

Mango Chutney
H&G TV

1 medium apple, peeled and cut into bite-sized chunks
2 mangos, peeled and cut into bite-sized chunks
1/2 cup white raisins or sultanas
1/4 cup dried currants
Pinch of nutmeg
Pinch of cinnamon
Pinch of allspice
1/4 cup brown sugar
1/2 cup water
1/4 cup orange juice


Mix apple, mango and dry ingredients together in a bowl. Heat water and orange juice in a sauce pan over medium heat until steaming. Add chutney mixture and cook over medium heat for 15 minutes. Cover and simmer to desired thickness. Allow to cool and pour into airtight jars for storage and gift-giving.
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* Exported from MasterCook * 8 cups Chopped mangoes or peaches 2 cups Apple cider vinegar 1 cup Raisins 1 small Onion, chopped finely 3 large Cloves garlic, finely minced or pressed 1/4 tsp. Ground ginger or 1 tsp grated fresh ginger 2 Whole dried hot red chiles, coarsely chopped optional 1/2 cup Firmly packed brown sugar In a 4 to 5-quart kettle, combine all ingredients. Bring to a boil over medium-high heat, cover and simmer, stirring occasionally, until mangoes are tender (about 20 minutes). Continue simmering, uncovered, stirring occasionally, as mixture thickens, for about 15-20 more
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12 limes, halved 1 medium onion, peeled, quartered 4 hot green chile peppers 1 inch ginger root 4 oz. seedless raisins 7 green cardamom pods 1 tbl. black peppercorns 1 tbl. coriander seeds 1 tbl. mustard seeds 4 dried red chile peppers 1 1/2 cup cider vinegar 3 tbl. coarse salt 1 lb. light brown sugar Juice the limes. Discard 6 lime halves. In a food processor, combine remaining 18 lime halves, green chile peppers, ginger and raisins. Chop finely. Place mixture in a non-metal bowl. Open cardamom pods. In a heavy skillet toast peppercorns, cardamom seeds, custard and coriander seeds
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