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Mango Chutney

2 tbsp mustard seeds
1 2-inch stick cinnamon
1 tbsp green or white peppercorns
1 tbsp coriander seeds
1 dried cayenne pepper
1 tbsp sea salt
1 tbsp ground tumeric
1 pound ripe mangoes
1 pound fresh apricots
1 pound fresh nectarines
1 cup raisins
1/2 cup fresh lime juice
2 tbsp olive oil or clarified butter
2 cup thinly sliced onion
1 1/2 cup white wine vinegar
1cup sugar
1/2 cup chopped preserved stem ginger

In a small pan over high heat, toast mustard seeds, cinnamon, peppercorns, coriander seeds and cayenne pepper until lightly browned and fragrant Using a mortar and pestle or blender, crush toasted spices, then blend with salt and tumeric. Set aside.

Peel mangoes, apricots, and nectarines, cut flesh into 1/2-inch pieces, and discard seeds. In a large bowl, combine mango, apricot and nectarines with raisins and lime juice.

In a large, non-reactive stock pot heat oil over low heat, stir in onions and cook until soft but not browned. Stir in cut fruit/lime juice mixture. Add vinegar and bring to boil. Stir in sugar, ginger and crushed spices and continue stirring until sugar is dissolved. Reduce heat and simmer gently for15 minutes or until fruit is soft but not pureed

Spoon into 6 clean 1 pint jars, seal with lid. Process jars in a boiling water bath for 15 minutes.

Recipe developed by Pat Crocker, author of The Healing Herbs Cookbook
www.riversongherbals.com

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