3 Barely ripe mangos
2 tb Corn oil
1 Piece ginger root, peeled,
1 Garlic clove, crushed
1 ts Salt
1/2 ts Hot chili powder
1/4 ts Cumin seeds
1/2 ts Fenugreek
1 1/4 c Malt vinegar
1/2 c Seedless raisins
1 tb Lemon juice
1 1/2 c Light-brown sugar
Slice mangos in half by cutting lengthwise close to seeds on either side.
Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh
as possible from around pits, without including and fiberous parts of pits.
Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili
powder, cumin and fenugreek. Cook gently 2 minutes, stirring.
Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve
sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid
thickens and becomes syrupy and mangos look transluscent, stirring
frequently. Meanwhile, wash and rinse pint jars in hot soapy water; rinse.
Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot
chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped
air. Wipe rim of jar with a clean damp cloth. Attach lid and place in
canner. Fill and close remaining jars. Process 10 minutes in a
boiling-water bath. To serve, garnish with parsley sprig and lemon peel, if
Makes 2-1/2 pounds.