4 cups of peeled and diced mango (800g)
1 cup of finely chopped onion (110g)
1 cup of chopped green pepper (160g)
1/2 cup of pecans (metades) (110g)
3/4 cup of raisins (115g)
3/4 cup of apple cider vinegar
1/2 cup of honey
1/2 cup of allspice
1 tablespoon of grated fresh ginger
1 tablespoon of salt
1 tablespoon of ground cinnamon
5 whole cloves, crushed
cinnamon sticks
4 cups of peeled and diced mango (800g)
1 cup of finely chopped onion (110g)
1 cup of chopped green pepper (160g)
1/2 cup of pecans (metades) (110g)
3/4 cup of raisins (115g)
3/4 cup of apple cider vinegar
1/2 cup of honey
1/2 cup of allspice
1 tablespoon of grated fresh ginger
1 tablespoon of salt
1 tablespoon of ground cinnamon
5 whole cloves, crushed
cinnamon sticks
Prepare this recipe ahead of time
Mix all the ingredients in a large saucepan
Bring to a boil and simmer for 10 minutes
Cover and refrigerate overnight
Bring back to a boil and let it bubble up once more
Simmer slowly for 30 minutes
Remove the cinnamon sticks
Pack into sterilized glass jars, leaving no headspace, and seal them tightly
Store in the refrigerator for up to 4 cups.
