MANGO CHUTNEY #1

      Title: MANGO CHUTNEY #1
  Categories: Indonesian, Condiment
       Yield: 1 Servings
  
       3    Barely ripe mangos
       2 tb Corn oil
       1    Piece ginger root, peeled,
            -chopped (3/4")
       1    Garlic clove, crushed
       1 ts Salt
     1/2 ts Hot chili powder
     1/4 ts Cumin seeds
     1/2 ts Fenugreek
   1 1/4 c  Malt vinegar
     1/2 c  Seedless raisins
       1 tb Lemon juice
   1 1/2 c  Light-brown sugar
  
   Slice mangos in half by cutting lengthwise close to seeds on either
   side.
   
   Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango
   flesh as possible from around pits, without including and fiberous
   parts of pits. Heat oil in a large saucepan. Add mangos, ginger,
   garlic, salt, chili powder, cumin and fenugreek. Cook gently 2
   minutes, stirring.
   
   Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to
   dissolve sugar. Bring to a boil and simmer, uncovered, 35-40 minutes
   or until liquid thickens and becomes syrupy and mangos look
   transluscent, stirring frequently. Meanwhile, wash and rinse pint
   jars in hot soapy water; rinse. Keep hot until needed. Prepare lids
   as manufacturer directs. Ladle hot chutney into 1 hot jar at a time,
   leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a
   clean damp cloth. Attach lid and place in canner. Fill and close
   remaining jars. Process 10 minutes in a boiling-water bath. To serve,
   garnish with parsley sprig and lemon peel, if desired.
   
   Makes 2-1/2 pounds.
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