Michael's Mango Chutneyrelishes, sauces 1 1/2 cup vinegar 1 1/2 cup brown sugar 5 cup diced or sliced mango 1 tablespoon minced garlic 2 tablespoon ground ginger 1 teaspoon ground coriander 1 tablespoon curry 1/4 teaspoon cayenne pepper 1 teaspoon salt PLACE VINEGAR AND SUGAR in a pot, place over medium heat, bring to a boil and cook until the liquid reduces and thickens. Add all other ingredients, simmer for 5 minutes and remove from the heat. Let the mixture cool to room temperature and pack into jars. The chutney tastes better after about 2 weeks. If you want to keep it longer, you can can it. Makes 8 Cups |
