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Jamaican Mango Chutney Recipe III

Jamaican Mango Chutney Recipe III
Another popular traditional Jamaican mango chutney recipe.
3 Jamaican mangoes
2 tbsp. oil
1 clove Jamaican garlic, crushed
1 piece Jamaican ginger root peeled and chopped fine
tsp. salt
tsp. hot chili powder
1 cup Jamaican vinegar
cup seedless raisins
1 tbsp. Jamaican lemon juice
1 cups Jamaican brown sugar 
Peel and cut 1/8 inch thick slices from mangos. Try not to include fibrous parts from around the pits. Heat oil in a large saucepan and mangoes, ginger, garlic, salt, chili powder and cumin. Cook gently for 2 minutes, stirring constantly. Add vinegar, raisins, lemon juice, and sugar. Bring to a boil and simmer, uncovered, for 40-45 minutes. Liquid should thicken and become syrupy and mangoes translucent. 
Prepare jars and lids; keep hot. Ladle hot chutney into jars, leaving 1/4 inch head space. Release trapped air and put on lids. Process 10 minutes in a boiling water bath. Serve with meats, chicken or curry dishes

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