A standard accompaniment for curried foods, this chutney is also delicious when served on the side with pork chops, roasted pork loin, turkey, chicken, or game hens. When mangoes are plentiful, buy them in quantity, pit and peel them, and cut them up. Store them in airtight containers in the freezer, so you can make this terrific chutney to give to your friends at the holidays.
MAKES: 6 Cups
INGREDIENTS:
- 8 Ripe mangoes, pitted, peeled and cut into 1- inch pieces
- 2 Large onions, finely chopped
- 2 Medium red bell peppers, seeded, debridement and finally chopped
- 2 Cup pecan halves
- 1 Cup golden raisins
- 1 Cup apple cider vinegar
- ½ Cup honey
- 1 Cup firmly packed light brown sugar
- 1/2 Cup finely chopped crystallized ginger
- 2 Teaspoons salt
- 1 Tablespoon celery seeds
- 1 Teaspoon tabasco sauce
- 5 Whole cloves
- 2 Cinnamon sticks broken into 1-inch pieces
INSTRUCTIONS:
- Combine all the ingredients in the pressure cooker, stirring to blend.
- Lock the lid in place and cook at high pressure for 5 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Cool the chutney completely and store in airtight containers in the refrigerator for up to 1 month or in the freezer for up to 2 months
