Combine all ingredients in large kettle. Bring to boil.
Then simmer uncovered until thickened (about 1 1/2 hours), stirring
occasionally. Ladle into hot sterilized jar. Process in boiling water bath
for 15 minutes if desired. Serve with meats, curried dishes or open-faced
sandwiches.
Recipe-II
MANGO CHUTNEY
Servings
Ingredients
1 cup minced onion
1 clove minced garlic
1 lb. raisins
2 lb.. dark brown sugar
1 qt. cider vinegar
3 tbsp. minced ginger
1 lb. dried currants
1 tbsp. cinnamon
2 tsp. dried mustard
2 tsp. salt
1/4 tsp. crushed chile peppers
1 cup minced red peppers
4 lbs. thinly sliced green mangos
Directions
Wash and sterilize 4 (1 pint) jars and their lids and stand
on a baking sheet in a 250' oven till needed. Mix all ingredients in a
very large pot. Cover and slowly bring to a boil. Uncover and simmer,
stirring occasionally for 1-1 1/2 hour until thick. Stir more often as it
thickens. Ladle boiling mixture into hot jars, filling to within 1/8" from
the top. Wipe rims and seal. When cool, check seals. Store in a cool, dark
dry place. Let stand 1 month before serving.
Recipe-III
MANGO DATE CHUTNEY
Servings
2 cups
Ingredients
2 tsp. salt
1 1/2 cups vinegar
2 tbsp. sugar
6 pitted dates, chopped
6 cloves garlic, minced
6 tsp. dried red chilies, crushed
2 tsp. mustard seed
1 tbsp. oil
1 lb. green mangos
Directions
Grate peeled mangos coarsely and sprinkle with salt. Boil
vinegar. Add sugar, dates and mangos. Cook over low heat until mango is
soft, about 10 minutes. Add all remaining ingredients except mustard
seeds. Fry mustard seeds in a tablespoon of oil before adding to mixture.
Add and continue simmering slowly until thick. Cool and pack in small
jars.
Recipe-IV
MANGO PICKLE IN BRINE
Servings
2 cups
Ingredients
1/2 cup salt
2 tbsp. turmeric
1/2 cup fennel seed
2 tbsp. mustard seed
1/4 cup dried red chilies, crushed
3/4 cup dry mustard powder
2 lbs. mangos
Directions
Wash and dry unpeeled mangos. Cut into small pieces or
cubes. Mix mangos with salt and turmeric; set aside for 24 hours. In a
heavy pan, lightly brown the fennel and mustard seeds. Grind coarsely.
Drain mangos reserving the liquid. Mix all other ingredients together and
toss cut mangos in it until well coated. Press into sterilized jars and
pour the brine over, so that the mangos are well covered. Close lids
tightly and keep in a sunny place for 1 week.
Recipe-V
MANGO ALMOND CHUTNEY
Servings
Ingredients
2 large onions, chopped
1 clove garlic
1 tsp. each salt, allspice, curry, ginger, dry mustard
1 1/2 tsp. cumin seed
1/2 tsp. cayenne pepper
1 cup vinegar
1 cup water
1 cup brown sugar
1/2 cup raisins
1/2 cup currants
1 cup slivered almonds
10 cups green mango, cubed
Directions
Combine onions, garlic, vinegar and water in large kettle.
Boil 5 minutes then remove the garlic. Add all other ingredients and bring
to boil. Continue cooking, stirring frequently until darkened and thick.
Ladle into hot sterile jars and seal. Process 10 minutes in boiling water
bath.
Recipe-VI
MANGO SWEET PICKLE
Servings
Ingredients
2 cups sugar
2 cups water
2 cups vinegar
1 cinnamon stick
1 tsp. whole allspice
2 cups chopped mangos
Directions
Bring water, sugar and vinegar to a boil in a large pot to
make a syrup. Tie spices in small cheesecloth bag and drop into syrup.
Drop chopped mango into syrup and allow to stand until syrup cools. Drain
syrup and reheat to boiling. Place mangos in bowl and pour hot syrup over
them. Repeat this process twice more, removing the spice bag the last
time. Pack fruit into clean, hot jars leaving 1/2 inch head space. Seal.
Process for 10 minutes in boiling water bath.
Recipe-VII
SPICED MANGO PICKLE
Servings
Ingredients
1 1/2 cups water
3 cups sugar
5 cinnamon sticks
1 tbsp. whole cloves
1/4 tsp. mace
1 tsp. chopped ginger
1/4 tsp. nutmeg
6 cups green mango slices
1 1/2 cups vinegar
Directions
Combine all ingredients except mangos and boil for 5
minutes. Add mango slices and cook for 30-45 minutes or until tender and
clear. Pack mangos into hot sterilized jars. Add syrup and seal. Process
for 10 minutes in boiling water bath.
Recipe-VIII
MANGO MINT RELISH
Servings
Ingredients
2 cups sugar
2 tsp. dry mustard
6 green mangos, chopped
2 onions, finely chopped
2 cloves garlic, minced
8 oz. fresh mint, minced
1/2 cup golden raisins
1/4 tsp. salt
2 cups vinegar
Directions
Bring sugar, vinegar and mustard to a simmer. Remove from
heat. Place mangos, onions, garlic and mint in a bowl and pour hot vinegar
mixture over. Add raisins and salt. Stir well. Pack into hot sterile jars
and process in boiling water bath for 10
minutes.
Recipe-IX
PICKLED MANGO
Servings
Ingredients
6 cups water
4 cups brown sugar
2 cups vinegar
1/4 cup salt
16 cups green mango slices
Directions
Mix together all ingredients except mangos. Bring to a boil
and boil for 10 minutes. Cool. Add mangos. Store in
jars.
Recipe-X
GREEN MANGO RELISH
Servings
6-8 pints
Ingredients
12 green peppers
12 red peppers
15 large onions
1 qt. vinegar
2 cups sugar
1 tbsp. salt
1/4 cup mustard seed
2 tsp. celery seed
6 green mangos
Directions
Seed and chop pepper, mangos and onions. Pour boiling water
over them and drain. Cover with cold water in large kettle. Bring to boil
and drain. Combine vinegar, sugar, salt, celery seed and mustard seed and
bring to a boil. Add to vegetable mixture and boil for 1 minute. Seal and
process in boiling water bath for 10 minutes.
