Title: Mango Chutney
Categories: Canning, Gifts, Fruits, La-times
Yield: 3 Servings

2 1/4 c Cider vinegar
3 1/2 c Sugar
2 tb Chopped gingerroot
2 sm Dried red chiles; optional
-and chopped
1 Garlic clove; minced
1 1/4 ts Salt
4 c Coarsely chopped mangoes;
-(peeled, half-ripe,
3 c Raisins

The perfume of mangoes and the fire of chiles combine to create a wonderful
chutney that offers a complementary flavor to grilled chicken or fish.

Boil vinegar and sugar 5 minutes. Add gingerroot, chiles, garlic and salt.
Cook 10 minutes longer. Add mangoes and raisins. Cook over low heat until
mixture thickens to desired consistency. Pour into hot sterilized jars and
seal.

Makes 3 pints (C) 1992 The Los Angeles Times
Posted to MC-Recipe Digest V1 #898 by Nancy Berry on
Nov 10, 1997