Mango Chutney Ramadan Recipe

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Mango Chutney Ramadan RecipeSpicy and sweet mango chutney makes a great condiment for meat and poultry. You can also pour it over a block of cream cheese to serve as an appetizer. This is a classic heirloom Florida recipe dating back to the early 1900s.

Ingredients:

  • 3 to 4 pounds mangoes (mixed green and ripe), peeled, seeded, and diced
  • 3 medium onions, diced
  • 1 cup currants
  • 1 cup white raisins
  • 1 pound brown sugar
  • One 3-inch piece of fresh ginger root, minced
  • 2 cups cider vinegar
  • 1 teaspoon ground cloves
  • 4 large cloves garlic, minced
  • 1-1/4 teaspoons salt or to taste
  • Crushed red pepper flakes to taste

Preparation:

Place mangos, onions, currants, raisins, brown sugar, ginger, cider vinegar, cloves, garlic, salt, and red pepper flakes in a large cooking pot. Cook until fruits and vegetables are softened (but not falling apart) and the chutney is thickened. Seal in glass jars and refrigerate.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: about 6 cups
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