Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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