Mango Chutney

Mango Chutney

from the kitchen of Kate, thanks to Lucy Conley 

Ingredients:

• 5 lbs skinned, chipped mango
• 2 chipped onions
• 2 green peppers, chopped
• 1 cup raisins
• 1/2 cup dates
• 1 tbs cinnamon
• 1 tsp cloves
• 1 tsp allspice
• 2 tsp salt
• 4 oz crystallized ginger
• 1 cup nearly ripe papaya, peeled and chopped
• 2 cloves garlic, chopped
• 1 key lime, seeded and chopped
• 3 cups brown sugar
• 6 tamarind nuts (optional)
• 1 quart wine vinegar
• 1/2 tsp cayenne pepper

Cook:

• Until tender, taste, then boil gently another hour.  Place in sterile jars and seal.  Requires no processing.