Mango Chutney (to accompany tender)

Name: Mango Chutney (to accompany tender)
Yield: 24
Ingredients: 1 kg of green mango, seedless, cut into 1 cm cubes; 8 banana leaves or nanica, cut into slices; 2 large onions, chopped; 1 cup white grape paste; 1/2 cup brown sugar (packed in a cup); 1/4 cup grated ginger; 1 tablespoon mustard seeds; 1/2 teaspoon red cayenne pepper; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 2 Ceylon cinnamon sticks (9 cm each); 1 1/4 cups chopped nuts

1
1 kg of green mango, seedless, cut into 1 cm cubes
2
8 banana leaves or nanica, cut into slices
3
2 large onions, chopped
4
1 cup white grape paste
5
1/2 cup brown sugar (packed in a cup)
6
1/4 cup grated ginger
7
1 tablespoon mustard seeds
8
1/2 teaspoon red cayenne pepper
9
1/2 teaspoon ground cinnamon
10
1/4 teaspoon ground cloves
11
2 Ceylon cinnamon sticks (9 cm each)
12
1 1/4 cups chopped nuts

Ingredients

1
1 kg of green mango, seedless, cut into 1 cm cubes
2
8 banana leaves or nanica, cut into slices
3
2 large onions, chopped
4
1 cup white grape paste
5
1/2 cup brown sugar (packed in a cup)
6
1/4 cup grated ginger
7
1 tablespoon mustard seeds
8
1/2 teaspoon red cayenne pepper
9
1/2 teaspoon ground cinnamon
10
1/4 teaspoon ground cloves
11
2 Ceylon cinnamon sticks (9 cm each)
12
1 1/4 cups chopped nuts

Directions

1
Combine all ingredients except nuts - in a non-aluminum pot - and bring to a boil
2
Reduce heat, cover partially and cook for 1 hour or until the mixture thickens, stirring occasionally
3
Strain and continue cooking, stirring always for 15 minutes or until the mixture reaches a consistency of jelly
4
Add the nuts and cook for another 5 minutes
5
Serve at room temperature
6
Makes 24 portions (5 cups).