Recipe for Mango Chutney #2
India & Curry


    Yield: 3 cups

    1 lb Mango, unripened, peeled & sliced
    1 dash Salt
    1 pinch Turmeric
    1 1/4 cup Sugar
    1 1/4 tsp Vegetable oil
    1 pinch Fennel seeds
    2 ea Red chiles
    1 1/4 tsp Ginger, finely chopped
    1/4 lb Plums, seeded & chopped
    2 1/2 tbsp White vinegar

    Sprinkle salt & turmeric on sliced mango & set aside for 3 hours. Combine mango & sugar in a saucepan & cook, covered, over a low heat, until the mango is tender, about 15 minutes. Do not be tempted to add any liquid.

    In a small skillet, heat vegetable oil. When hot, add fennel & fry for 2 seconds. Add chiles, ginger & plums & cook, stirring, for a couple of minutes. Mix in with the mango mixture & continue to cook over very low heat, for 30 minutes or until the plums are tender. Mix in vinegar & remove from the heat. Set aside to cool.