6 large mangoes, not too ripe
1 cup cider vinegar
3 1/2 cups brown sugar
3 cups raisins
1 cup water
1 lemon, ground whole
1 orange, ground whole
2 cloves garlic, mashed
1/4 tsp. ground cloves
1 1/2 tsp. dry ginger or 1 inch ginger root, chopped
1/4 tsp. red pepper
1/4 tsp. black pepper
1 1/2 tsp. salt
juice of 5 limes
juice of 1 lemon
optional: apples, onions
Cook mangoes, vinegar, sugar and raisins until tender. Add
all the rest of the ingredients except the lime and lemon
juices. Simmer for one hour or more until well blended. Add
lime and lemon juices. Taste. You make chutney to your own
taste, so you may add onions, apples or any other condiment
that strike your fancy. You may want to add more vinegar,
depending on the kind you use. Makes three pints.
Balls - Main Course
1 cup Yellow Onions,
1/2 tsp. Cinnamon
1 tsp. Powdered ginger
1 tsp. Garlic powder
1 tsp. Crushed red peppers
1 tsp. Coriander, powdered
1 tsp. Salt
4 Tbs. Peanut oil
2 Ibs. Cooked Lamb
3 large Eggs
1/4 cup Breadcrumbs
Sauté onions chopped coarsely with cinnamon, ginger, garlic
powder, coriander and salt in peanut oil until onions are soft but
not brown. Cut lamb in 1-inch pieces and mix with the onion mixture.
Put through the meat grinder once using a coarse blade. Blend: 3
large EGGS beaten lightly and 1/4 cup BREAD CRUMBS into mixture.
Form into small 1-inch balls and dip in bread or cracker crumbs.
Chill for 1 hour. Deep-Fat Fry at 375' until brown, about 4 minutes.
Spear balls with toothpicks and place in a chafing dish. Serve with
sauce of choice.