In my quest for iron rich vegetarian fare, I was reminded that lentils are fairly high in iron 6.6 mg per cup. Plus, there was a post on one of my groups AAHomeCanning about mangoes being on sale and making chutney, so I decided to can some today. This chutney recipe is based on one I found in my new favorite canning book Ball's Complete Book of Home Preserving (if you buy no other canning book, get this one! It's fantastic!). I made mine more spicy than the published recipe. It's not as sweet as the bottled kind. By the way, Major Grey probably isn't a real person, but his name is the standard for British chutneys.
Major Grey's Chutney
4 cups chopped mango, about 5-6 medium
1 cup dark brown sugar
1 cup apple cider vinegar
1 cup yellow onion, chopped coarsely
3/4 cup golden raisins
1/2 cup lime, seeded, chopped
1/2 cup ginger root grated
1/2 cup peeled, seeded and chopped orange
1/2 cup molasses
1/4 cup peeled, seeded and chopped lemon
3 cloves garlic minced
1 T. mustard seed
1 T. dried red pepper flakes
1 tsp. ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
2 tbsp finely chopped fresh cilantro
Directions
Combine mangoes, sugar, vinegar, onions, raisins, lime, ginger root, orange, molasses, lemon, garlic, mustard seed, red pepper flakes and cook for about 30 minutes, stirring often. Add cinnamon, cloves, allspice and cilantro and cook for about 10 minutes more, until chutney starts to thicken.
Ladle chutney into a hot jar to within 1/2" of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2". Wipe jar rim removing any stickiness. Top with a lid and band, tighten to finger tight. Process 10 minutes at altitudes up to 1,000 ft.
Sunday, April 05, 2009
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3 comments:
Can you please explain---
1/2 lime, seeded and chopped?
Surely you don't mean chopping the half lime, do you? Peeling is not something I'd want to try. Why not just use fresh lime juice?
An Indian friend looked at your recipe and said there are too many ingredients. I've copied and saved it anyway.
Yes, I do mean chopping half a lime, including the peel. Don't peel it, don't juice it. Lots of flavor in the peel! If you just used the juice I think you wouldn't get the intense lime flavor that's ty There are a million chutneys - if your friend thinks this one has too many ingredients, try one of theirs, too. I love them!
This one tastes like the typical Major Grey chutney you'd buy in a bottle at the supermarket.
My friend dug out her mother's recipe and found it had as many ingredients as yours and, in fact, is very, very similar. I think this kind of chopping is what my Cuisinart was made for. Thanks for the recipe and your response. I'm going to make it. I make curries of different sorts often and I love Major Grey's Chutney with them, but I'm tired of paying so much for the bottled variety.
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