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BULLETIN 77, HAWAII EXPERIMENT STATION 



Mango chutney 



yield 2 quarts 



12 cups mango slices 

 4 cups vinegar 



% cup chopped green ginger root 

 4 chili peppers, with seeds removed, 

 (chopped fine) 



1 clove of garlic 



6 cups sugar 



3 cups seedless raisins 



1 large onion sliced 



1 teaspoon salt 



Boil vinegar and sugar 5 minutes, add mangos and other ingredients, and 

 cook about 1 hour until thick and of the desired consistency. Pour into hot 

 sterile glasses and seal immediately. 



Mango chutney 



yield 6 quarts 



10 pounds peeled sliced mangos 



5 pounds sugar 



6 or 7 cups vinegar (depending on 

 acidity of mangos) 



% cup salt 



IV2 pounds almonds, blanched and 



cut in thin strips 

 1 pound finely sliced candied 



orange peel 

 1 pound finely sliced candied 



lemon peel 



2 large onions, chopped fine 

 2 pounds seedless raisins 

 1 pound finely sliced citron 

 % cup green ginger root, cooked 

 and chopped fine 



1 cup finely chopped preserved 

 ginger 



2 cloves of garlic, chopped fine 

 8 small red peppers with seeds 



removed, chopped fine 



Cut mangos, sprinkle with salt and allow to stand over-night. Boil the 

 sugar and vinegar 5 minutes. Add to the drained mango pulp, cook until 

 tender; then add the other ingredients and cook slowly for V 2 to 1 hour or 

 until the desired consistency is obtained. Pour into hot sterile jars and 

 seal immediately. Serve with meat or curried dishes. 



Mango pickle 



yield V/ 2 quarts 



9 cups green mango slices 4% cups vinegar 



6 cups salt water (1 tablespoon V2 tablespoon whole cloves 



salt to 1 cup water) y 2 tablespoon whole pepper-corns 



9 cups sugar 4 bay leaves 



4% cups water 



Soak mangos over-night in sufficient salt water to cover. Drain, add the 

 fresh water and cook until partially tender, about 30 minutes; add spices 

 and vinegar, cook about 15 minutes longer, or until mango slices are tender. 

 Drain mangos and cook syrup until it is slightly thick. Add mangos, heat 

 to boiling point, and pack in hot sterile jars. Seal immediately, label, and 

 store in cool place. 



