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
* Force the
mango pulp through a sieve, strainer or colander, 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
