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Mango Halves in Syrup & Mango Chutney

Mango Halves in Syrup
Firm ripe mangoes
Refined sugar
Calcium chloride
Citric acid

Select firm ripe mangoes free from bruises and blemishes. Wash mangoes to remove surface dirt, slice into halves, scoop out flesh with a stainless steel, and place in sterilized jars. Prepare medium syrup 35 degree Brix (approximate 1 cup sugar for every 2 cups of water). If desired, use 50-degree Brix syrup (1-cup sugar for a cup of water). Boil and add calcium chloride (1/4 teaspoon per 4 cups syrup) and citric acid (1/8 teaspoon per 4 cups syrup). Pour hot syrup into jars leaving a ¼-inch headspace. Exhaust by heating the filled jar over a steamer until the internal pressure seals cap jars tightly. Process in boiling water for 25 minutes. Cool, label, and store.

Mango Chutney
4 cups sliced green mangoes (Carabao or Pico variety)
1 piece of ginger root
1 clove garlic
8 pcs native onions
2 pcs hot pepper
1 small box raisins
2 cups vinegar
3 cups brown sugar
4 tbsp coarse salt

Salts sliced green mangoes and allow to stand overnight, then drain. Boil vinegar and sugar. Add spices. Simmer until thick. Add the sliced mangoes and continue cooking until transparent. Pack in sterilized jars. Cool and store.

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