Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Barely ripe mangos 1/4 ts Cumin seeds
2 tb Corn oil 1/2 ts Fenugreek
1 Piece ginger root, peeled, 1 1/4 c Malt vinegar
-chopped (3/4") 1/2 c Seedless raisins
1 Garlic clove, crushed 1 tb Lemon juice
1 ts Salt 1 1/2 c Light-brown sugar
1/2 ts Hot chili powder

Slice mangos in half by cutting lengthwise close to seeds on either side.

Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh
as possible from around pits, without including and fiberous parts of pits.
Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili
powder, cumin and fenugreek. Cook gently 2 minutes, stirring.

Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve
sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid
thickens and becomes syrupy and mangos look transluscent, stirring
frequently. Meanwhile, wash and rinse pint jars in hot soapy water; rinse.
Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot
chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped
air. Wipe rim of jar with a clean damp cloth. Attach lid and place in
canner. Fill and close remaining jars. Process 10 minutes in a
boiling-water bath. To serve, garnish with parsley sprig and lemon peel, if
desired.

Makes 2-1/2 pounds.

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