Punahou School Mango Chutney

Name: Punahou School Mango Chutney
Prep time: 120 min
Cook time: 60 min
Total time: 180 min
Yield: 15 pints
Cuisine: South Asia — Muslim traditions
Ingredients: 10 lb mangoes; 0.75 cup salt; 5 lb sugar; 6 cup cider vinegar; 1.5 lb blanched almonds; 1 lb finely sliced candied lemon peel; 1 lb finely sliced candied orange peel; 2 large onions; 2 lb seedless raisins; 1 lb finely sliced citron; 0.667 cup green ginger; 1 cup finely chopped preserved gingerroot; 2 garlic cloves; 8 small hawaiian chilies

Gently simmered mangoes, cider vinegar and almonds, warmed with ginger, a South Asian chutney.

3 hr · Serves 15 · Medium

Method

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Time: Prep 120 min · Cook 60 min · 180 min total
Difficulty: medium

1
.Sprinkle mangoes with salt and allow to stand overnight. Boil the sugar and vinegar 5 minutes, add to the drained mango, cook until tender. Add the other ingredients and cook slowly to desired consistency, 30 minutes to an hour. Pour into hot, sterilized jars and seal immediately.
2
Makes 15 pints. Approximate nutritional analysis, per 2-tablespoon serving: 90 calories, 1.5 g total fat, 0.5 g. saturated fat, 0 mg cholesterol, greater than 150 mg sodium.*.