Time 4h45m Yield 12 Half pint Jars Number Of Ingredients 10 Steps:
Heat vinegar and sugar, stirring until the sugar is melted. Add apples and remaining ingredients. Bring to a boil, cover and lower the heat so it is just simmering. Continue cooking until it is very dark and a nice consistency apprx 3-4 hours Remove Chili bag after 30 minutes Put in sterilized jars and seal (I use the very small 1/4 pint size jars- this recipe makes 24 This size jar is just the right size for a small dinner party)i
Yield 1 batch Number Of Ingredients 15 Steps:
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.
