| |
| |
| 12 cups |
|
Mangoes, ranging from just ripening to ripe! |
|
| ½ cup |
|
Hawaiian Salt |
|
| 3 lbs |
|
Brown Sugar |
|
| 3 cups |
|
Vinegar |
|
| 1 box (8 oz) |
|
Raisins (8 ounces or more) |
|
| 2 Tbs |
|
Garlic, chopped |
|
| ½ cup |
|
Fresh Ginger, chopped |
|
| 4 each |
|
Hawaiian Chilies |
|
| 3 cups |
|
Almond Sliver |
|
| 1 large |
|
Onion, chopped (optional) |
|
| ¼ cup |
|
Orange Peel (optional) |
|
|
|
| |
| 1 |
Peel and slice mangoes. |
| 2 |
Salt with Hawaiian salt and leave 8 to 12 hours. Drain and rinse well. |
| 3 |
Cook brown sugar and vinegar for ½ hour, add mangoes, raisins, garlic, ginger Hawaiian chilies and almost slivers. (Add onion and orange peel, too, if you've chosen to.) |
| 4 |
Boil one hour or more until thickened. |
| 5 |
Pack into sterilized jars and seal. |
|
| |
| Cooking Tips |
| Wear rubber gloves for this procedure! And if you are able to find Hawaiian chili, double the gloves! It is HOT!!! |
| |
|
|
|