MAJOR GREY'S CHUTNEY WHOLE FOODS RECIPES

Steps:

• Peel the mangoes and cut them into i/2 -inch segments.
• Sprinkle well with the coarse salt and let stand overnight. Wash off the salt in the morning.
• Boil the green gingerroot in water for 30 minutes, then drain.
• Tie the spices in a muslin bag large enough to allow swelling.
• Put the vinegar in a heavy kettle and add the spice bag, sugar and drained gingerroot. Simmer gently for 30 minutes, stirring often.
• Add the onions, garlic, raisins, currants and chilies.
• Add half of the mangoes and simmer for 2 hours, stirring and watching carefully.
• Add the almonds and preserved gingerroot and the rest of the mangoes.
• Simmer for another 2 hours, or until the mixture is as thick as jam.
• Remove the spice bag.
• Arrange the fruit and other ingredients in a tasteful manner in hot sterilized jars, with almonds and raisins showing through the glass.
• Seal.
• Stand in a cool place for several weeks before using.
• This chutney can be kept for years.

Steps:

• Blanch and peel peaches. Dice peaches and onions. Slice garlic.
• In a sauce pan, mix all ingredients but spices and leave for an hour to draw juices, covered.
• Add spices and vinegar and slowly bring to simmering. Cook for about 40 minutes to thicken, stirring from time to time. Cook it not covered on the lowest heat.
• Transfer to clean glass jars and seal. Store in refrigerator for up to 2 weeks.