Major Greys Army Chutney

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READY IN:
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel the mangoes and cut them into i/2 -inch segments.
  • Sprinkle well with the coarse salt and let stand overnight. Wash off the salt in the morning.
  • Boil the green gingerroot in water for 30 minutes, then drain.
  • Tie the spices in a muslin bag large enough to allow swelling.
  • Put the vinegar in a heavy kettle and add the spice bag, sugar and drained gingerroot. Simmer gently for 30 minutes, stirring often.
  • Add the onions, garlic, raisins, currants and chilies.
  • Add half of the mangoes and simmer for 2 hours, stirring and watching carefully.
  • Add the almonds and preserved gingerroot and the rest of the mangoes.
  • Simmer for another 2 hours, or until the mixture is as thick as jam.
  • Remove the spice bag.
  • Arrange the fruit and other ingredients in a tasteful manner in hot sterilized jars, with almonds and raisins showing through the glass.
  • Seal.
  • Stand in a cool place for several weeks before using.
  • This chutney can be kept for years.
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