1 cup of white wine vinegar
3 tablespoons of lemon juice
1/2 cup of water
1 cup of sugar
2 teaspoons of salt
3 cinnamon sticks
1 teaspoon of mustard in bulk
4 lbs of peeled and chopped mangos, approximately 1.5 cm pieces
1/2 cup of clear raisins
3 finger-length peppers without seeds (use only two if they're large)
1 tablespoon of fresh ginger grated
1 cup of white wine vinegar
3 tablespoons of lemon juice
1/2 cup of water
1 cup of sugar
2 teaspoons of salt
3 cinnamon sticks
1 teaspoon of mustard in bulk
4 lbs of peeled and chopped mangos, approximately 1.5 cm pieces
1/2 cup of clear raisins
3 finger-length peppers without seeds (use only two if they're large)
1 tablespoon of fresh ginger grated
Mix the vinegar, lemon juice, water, sugar, salt, cinnamon, and mustard in a 6-liter pot
Cook over medium heat, stirring until the sugar dissolves
Let it boil and cook on high heat for two minutes
Add the mango, raisins, pepper, and ginger
Let it boil and simmer for four minutes or until the fruit is tender
Pour into sterilized jars with a 5 cm water level
Cook for 10 minutes and store in a cool place away from light
Serve with grilled meats or poultry
Yields 7 cups or 1.7 liters
Total calorie count: 2835.
