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Mango Chutney


  • 3 large mangoes
  • 3 medium hot peppers
  • 1/4 medium red onion (finely diced)
  • 1 medium head of garlic
  • 1/4 pound currants
  • 1/4 pound raisins
  • 1 oz almonds
  • 2 medium sweet red peppers
  • 1 cup brown sugar (for each cup of minced stock)
  • 3/4 cup vinegar (for each cup of minced stock)


  1. Peel mangoes, discard seeds and cut into chunks.
  2. Split hot peppers and remove all seeds.
  3. Peel the onion and cut into chunks.
  4. Peel the cloves of garlic.
  5. Open the sweet peppers, discard seeds and cut into chunks.
  6. Place all the above ingredients plus the raisins in a food processor and mince.
  7. Place the minced stock in a saucepan and add currents.
  8. To each cup of minced stock, add 1 full cup brown sugar and 3/4 cup vinegar.
  9. Boil on low heat until mixture begins to thicken.
  10. Add the almonds, boil a few minutes longer, then remove from the heat and beat with a wooden spoon.
  11. Allow to cool.


Source: A Merry Go Round of Recipes from Jamaica

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