1 large ripe mango
1 1/2 cups of vinegar
1 cup of brown sugar, well packed
2 tablespoons of grated ginger
4 cloves of garlic, minced
1 tablespoon of salt
1 large onion, chopped
1 cup of clear raisins
2 finger-length peppers, seeded and chopped
1 large ripe mango
1 1/2 cups of vinegar
1 cup of brown sugar, well packed
2 tablespoons of grated ginger
4 cloves of garlic, minced
1 tablespoon of salt
1 large onion, chopped
1 cup of clear raisins
2 finger-length peppers, seeded and chopped
Peel, remove the hard part, and chop the mango
It should yield about 4 to 5 cups
In a medium saucepan, combine the mango, vinegar, sugar, ginger, garlic, and salt
Cook over low heat for about 35 minutes or until the mango is tender
Cook the chopped onion in enough water to cover it, for 5 minutes
Drain
Add the cooked onion with the remaining ingredients to the mango
Cook stirring over medium heat until thickened for 20 to 25 minutes
Place in sterilized jars and seal tightly
Place in a saucepan and cover with hot water
Let it come to a boil, then simmer for 10 minutes
Remove from the water and let cool
Serving suggestion: serve with roasted pork loin or ham, or with tender prosciutto
Yields 2 1/2 cups
Total calories: 1,712
