Mango Chutney

Mango chutney.

• 11 cups or 4 lbs chopped unripe (hard) mango
• 2-1/2 cups or 3/4 lb finely chopped yellow onion
• 2-1/2 Tbsp grated fresh ginger
• 1-1/2 Tbsp finely chopped fresh garlic
• 4-1/2 cups sugar
• 3 cups white distilled vinegar (5%)
• 2-1/2 cups golden raisins
• 1 tsp canning salt
• 4 tsp chili powder

CAUTION Handling green mangoes may irritate the skin of some people in the same way as poison ivy. (They belong to the same plant family.) To avoid this reaction, wear plastic or rubber gloves while working with raw green mango. Do not touch your face, lips or eyes after touching or cutting raw green mangoes until all traces are washed away. Yield: About 6 half pint jars.

Procedure:

Wash, peel, and separate mango flesh from seed. Chop mango flesh into chunks and puree in blender or food processor until smooth. Combine all ingredients in a 6 to 8 quart Dutch oven or stockpot and heat on medium high heat, with continuous stirring, until the mixture reaches 200° F. The mixture will sputter as it is being heated, so be sure to wear gloves or oven mitts to avoid burning skin. Fill hot sauce into hot half pint jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.