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   Saturday, May 26, 2018 

Vote for your Country in the Battle of the Islands! Ack’s Mango Chutney

Rating:   1 Comments scrolldown

 Recipe      

Preparation Time: 15 minutes
Cooking Time: 4-5 hours
Serves: 280 grams

INGREDIENTS:

  • 3 Whole hot peppers, chopped
  • 30 1⁄2 Pounds mangoes, diced
  • 6 Large onions, chopped
  • 6 Cloves garlic, chopped
  • 450 Ounces seedless raisins, chopped
  • 6 Large green sweet peppers
  • 2 Tablespoons fresh ginger root, chopped
  • 1 Cup fresh lime juice
  • 1 Cup tamarind pulp
  • 1 Tablespoon whole mustard seed
  • 1 Tablespoon ground cinnamon
  • 1 Tablespoon celery seed
  • 1 Tablespoon whole cloves
  • 1 Tablespoon ground all spice (pimento)
  • 1 1⁄4 Ounces vinegar
  • 2 1⁄5 Pounds granulated sugar
  • 2 1⁄5 Pounds brown sugar
  • 1⁄4 Cup salt

METHOD / DIRECTIONS:

  1. Chop hot pepper, dice mangoes and coarsely chop onions. Mince garlic, coarsely chop raisins, green sweet peppers, and ginger, plus all other ingredients, and mix thoroughly.
  2. In a large heavy pot with cover, mix together the Grace White Cane Vinegar, granulated sugar, brown sugar, and salt to taste.
  3. Bring mixture to a boil, stirring often.
  4. Remove from heat. Cover and let stand overnight. Mix very well the next day, and cook over a very low heat about 4-5 hours.
  5. Stir frequently to avoid scorching, until mango pieces have all changed colour and are just tender.
  6. For a perfect texture chutney, do not over cook. Turn into hot sterilized jar. Seal, and allow to mellow for at least one week. (Ideally 1 month).

SERVING SUGGESTIONS:

Serve as a special condiment.

RECIPE NOTES:



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