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| Traditional Chutney
4 cups of sliced peeled ripe mango
1/2 cup of chopped seeded lime
1 cup of chopped onion
1/2 cup of grated fresh ginger
3 garlic cloves, peeled and minced
3/4 cup of white raisins
2 cups of light brown sugar
1 cup of apple cider vinegar
1/4 cup of fresh orange juice
1/4 cup of fresh lemon juice
1 tablespoon of mustard seed
1 teaspoon of crushed red pepper
1 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
Place all ingredients in heavy pot over medium heat. Bring to a boil. Lower heat and simmer for about 20 minutes, stirring frequently. Remove from heat, cover, and let stand for about 12 hours.
Again bring to a boil, lower heat and cook for 15 minutes, stirring frequently. Ladle into hot sterilized jars; seal. Process for 15 minutes in boiling water bath.
This recipe yields 4 half-pints.
Source:
"Canning Recipes at
http://www.pepperfool.com/recipes/canned.htm#brandy"
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Dips & Sauces Cookbooks
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