Preparation Time: 15 minutes
Cooking Time: 4-5 hours
Serves: 280 grams
- 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:
- 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.
- In a large heavy pot with cover, mix together the Grace White Cane Vinegar, granulated sugar, brown sugar, and salt to taste.
- Bring mixture to a boil, stirring often.
- 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.
- Stir frequently to avoid scorching, until mango pieces have all changed colour and are just tender.
- 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).
Serve as a special condiment.