Eric's Medium-Spicy Mango Chutney
Ingredients:
* 1 gallon fresh or frozen mango slices
* 3 medium white onions, diced
* 2 pounds white sugar
* 1/4 cup molasses
* 2 1/2 cups white vinegar
* 1 large box golden raisins
* 3 Tablespoons turmeric
* 3 aji chombo peppers, seeds and stems removed, minced
* 3 cloves fresh garlic, minced
* 4 Tablespoons dried orange peel
* 1 teaspoon ground cloves
* 1 teaspoon ground cinnamon
* 6 Tablespoons fresh ginger, peeled and minced
Directions:
FIRST, A WARNING: Unless you really need to prove your capacity for suffering,
do NOT handle the aji chombo peppers with your bare hands. Use rubber gloves
when removing the seeds and stems and mincing them. Do not touch your skin,
and especially do not touch your eyes, with the rubber gloves after you have
handled the aji chombo peppers with them.
* Put the mango slices in a big pot and simmer them over low heat for 45 minutes
to an hour, so that the slices have largely been rendered into pulp
* Put the mango pulp through a seive or collander, to remove the stringy fibers
that you don't want
* Put the mango pulp back in the pot, resume low heat, add sugar, stirring regularly
until all the sugar is dissolved
* Stir in all other ingredients
* Turn heat to high, stir mixture constantly, until the mixture comes to a boil
* Turn heat down to low, simmer for 20 minutes, stirring regularly
* Take the mixture off of the stove, ladle it into sterile mason jars, leaving
about 1/2 inch of space at the top
* Put new, sterilized jar lids on top, screw down the rings to keep them in
place
* Process the jars in a pressure cooker, at 10 pounds pressure for 5 minutes
* Remove the jars, let them cool
* Check to see that the lids are tight when the jars cool (if not, replace the
lids and process the jars in the pressure cooker again)
* Once the jars of chutney are properly cooled and sealed, store them on a shelf
at room temperature for at least one month before using
