Grandma Violet’s Old School Mango Chutney
Sauces
By Kent K. Thompson, participator of Mangoes at the Moana Recipe Contest
- 6 quarts sliced green mangoes
- 1 cup Hawaiian salt
- 6 cups raw brown sugar
- 15 ounces raisins
- 13 to 15 chili peppers, thinly sliced
- 3/4 cup thinly slivered fresh ginger
- 6 cups cider vinegar
- 1 ground cloves, to taste
- Soak mangoes with Hawaiian salt overnight in fridge in Ziploc bags. Rinse in colander, drain, then measure 6 qt again.
- Boil sugar and vinegar for 0.5 hour. Add all other ingredients and boil 1 hour or to desired consistency, stirring every 10 minutes with wooden spoon. Let cool.
- Sterilize 4 qt. and a small jar or all point jars. Fill jars with chutney, let stand 5 minutes. Pour melted paraffin on top.
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