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Laurel's Mango Chutney

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“I've been making this chutney for years, and have adapted it to my own family's taste. I don't remember where I found this recipe, but everyone loves it. If you're a chutney lover you could almost eat it with a spoon! Especially great with Indonesian curries, beef and chicken alike! I hope you enjoy! Note: Peel mangoes with a vegetable peeler, and CAREFULLY cut the flesh away from the fibrous seed.”
READY IN:
1hr 45mins
YIELD:
4 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sugar and vinegar in a heavy pot and bring to boil. Add remaining ingredients and cook over medium heat till thickened, about 1 hour 15 minutes, stirring occasionally.
  2. Cool and freeze in containers of your choice. I use 1 pint containers.

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