Mango Chutney

Bored by the thought of the same old leftover turkey sandwiches the day after Thanksgiving? This recipe from the Grey Whale Inn Cookbook will give that tired turkey a different flavor. Colette's mom was a native of Hawaii and made the chutney when she returned to visit family and friends. Great on turkey sandwiches.

Ingredients:

• 12-14 green or hard mangoes
• 6 cups sugar
• 2 cups cider vinegar
• Fresh ginger (as big as thumb) grated
• 1 teaspoon cinnamon
• 1 teaspoon cloves
• 1 teaspoon allspice
• 3 cloves, garlic curshed or grated
• 8 oz can crushed pineapple
• 1 3/4 teaspoons salt (preferably Kosher or Sea Salt)
• 3 dried chili peppers (or to taste), crushed
• 3 cups seedless raisins, ground up

Steps:

1. Peel and cut the mangoes cut them into medium sized chucks.
2. Put all ingredients but raisins in a large kettle and stir. Bring to a boil. Cook, uncovered, on low fire for 2-3 hours. Stir frequently. Watch that it doesn't stick or burn! Add the raisins after chutney has cooked, about 1-1/2 hours. Can hot in sterilized pint jars.
3. Yeild: 8
4. Note: Can be baked in oven for 3 hours at 350 degrees, stirring about every 45 minutes.

Contact Information

Grey Whale Inn
615 North Main Street
Fort Bragg CA 95437
USA

Phone:	+1-707-964-0640
Fax:	+1-707-964-4408
Toll-free:	+1-800-382-7244

Innkeeper(s)
Michael Dawson

Rates:
$80 - $200

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