Title: Malia's Mango Chutney
Categories: Condiments, Family, Fruit, Chutney
Yield: 1 Servings

24 c Mangos; peeled, sliced
1 Hand ginger; peeled, cut up
1 Head garlic; peeled
15 Hawaiian chili peppers;
-seeded
1 qt Vinegar
1 tb Allspice
1 tb Cinnamon
1 tb Nutmeg
5 lb Light brown sugar
1 lb Raisins
3 Lemons; washed, sliced,
-seeded

Malia divides all these ingredients between two of the large aluminum
(throw away type) luau or party servers. She recommends the ones that come
with the attached wire carriers. This makes for easy handling when removing
the hot dishes from the oven.

Seed the chili peppers using gloves. Put the peppers in the processor with
the cut up ginger, garlic cloves from one head of garlic and part of the
vinegar. Process until finely chopped. Place 12 cups of mangos in each of
the aluminum pans. Mix all the rest of the ingredients in a *large* bowl
(tutu's old bread bowl is great) and then divide evenly over the two pans
of mangos. Bake at 325 degrees for about 3 hours. Since the aroma is so
strong, best you don't do it on a rainy day, but rather on a day when the
windows are open and the trades are blowing.

NOTE Since we try and recycle everything, Malia uses old pickle jars to put
up the chutney, so she doesn't know how many "Ball" canning jars this
recipe would fill. Me ke aloha, Mary

Recipe by: Malia Stone

Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on
Mar 10, 1998