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Anglo-indian Sweet Mango Chutney
3 Ripe but firm mangoes - peeled, pitted and cut - into 2-inch-long slices
1 c Mango juice* OR- pink grapefruit juice
1/2 c Fresh lemon juice
4 md Garlic cloves
1 1" piece peeled fresh ginger
1 c Sugar
1 ts Ground coriander
1/2 ts Ground ginger
1/4 ts Dry mustard
1/4 ts Cayenne pepper
2 tb Pickled hot cherry peppers - (thinly sliced)
1/2 c Sliced almonds
Cook first 3 ingredients in heavy 4-quart nonaluminum saucepan over medium-high heat until mango is just tender, stirring occasionally, about 8 minutes. Cool 5 minutes.
Transfer mangoes to bowl using slotted spoon. Pour 1/2 cup poaching liquid into blender. Add garlic and ginger to blender and puree. Return puree to saucepan with remaining poaching liquid. Mix in sugar, coriander, ginger, mustard and cayenne and bring to boil. Lower heat to medium and cook until reduced to thin syrup, stirring frequently, about 10 minutes. Add mangoes and peppers and cook until reduced to thick jam, stirring frequently, about 12 minutes. Stir in nuts.
Spoon chutney into clean hot jar to 1/4 inch from top.** Immediately wipe rim clean using towel dipped into hot water. Place lid on jar; seal tightly. Repeat with remaining chutney. Arrange jars in large pot. Cover with boiling water by at least 1 inch. Cover pot with lid and boil for 15 minutes.
Remove jars from water bath. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. Store in cool dry place up to 1 year. Refrigerate after opening. (If lid pops up, refrigerate chutney up to 10 days.)
*Mango juice is available at Indian and Latin Amerian markets.
**If this chutney has not been processed in water bath, it will keep up to 10 days. Cover tightly and refrigerate.
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