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Indian chutney
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| Artist: |
_ |
| Categories: |
Central Asian, Chutneys, Indian |
| Yield: |
7 |
| Rating: |
0 |
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Ingredients:
| 4
| lbs | Unripe Mangoes | | 2
| cup | Chopped onions | | 2
| cup | Raisins | | 2
| cup | Dried currants | | 4
| cup | White vinegar | | 4
| cup | Brown sugar | | 1 1/2
| cup | Sugar, granulated | | 8
| tbsp | Chopped ginger | | 4
| each | Dried hot peppers, crumbled | | 2
| each | Lemon rinds | | 4
| each | Garlic cloves | | 4
| tbsp | Mustard Seed | | 2
| tbsp | Salt | | 4
| tbsp | Cinnamon | | 1
| tbsp | Tumeric | | 1/2
| tbsp | Ground cloves | | 1/2
| tbsp | Cayenne pepper |
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Procedures:
| 1 | Combine and let sit overnight. | | 2 | Bring to a boil stirring constantly, until the mangos and onions are transparent. | | 3 | Add water if necessary to prevent burning. | | 4 | Adjust flavor for hotness and tartness. | | 5 | Pack hot into half pints, process 5 minutes in boiling water bath. |
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