1 1/2 cups raisins. 1 pint apple cider vinegar. Cook fruit into a sauce; add sugar, ginger and garlic. Cook down to a jam. Stir frequently and from the bottom as this mixture will burn.

Mango-Tomato Chutney. Makes about 3 cups. Note: This recipe easily can be halved, but you may need to reduce the cooking time slightly. 2 pounds plum tomatoes, seeded and chopped ...

Ingrid Hugel’s mango chutney Making this recipe for mango chutney is a two day affair. You’ll need large non-reactive containers, 25 pint or 13 quart canning jars with lids and rings as well ...

Mango Chutney: You would have never eaten such a raw mango chutney, how to make it Mango Chutney: Mangoes are available in the market during the summer season. Mango is called the king of fruits.

Pat shrimp dry and transfer to a large bowl; season with 1 tsp. salt. Add jerk sauce and toss to combine. Cover with a lid or ...

Cook until the mango is soft, about 5 minutes. Add 1/2 cup pineapple juice, 2 Tbsp red wine vinegar, and 1 Tbsp curry powder. Cook until thick, about 10 minutes.

This chutney is commonly made in South India, eaten as a condiment with chapati and dosa, on sandwiches — literally anything! IE 11 is not supported. For an optimal experience visit our site on ...

The pamphlet was from 1890 and included what turned out to be a delicious recipe for Caribbean mango chutney. The couple immediately took to the idea. “I grew up in Illinois and apples are big ...

1. In a saucepan on medium heat, heat the olive oil. When it warms, add the ginger and cumin. Cook, stirring, for 1 minute. 2. Add the cranberries and mango.