Mango and tamatar chutney


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May be kept in the refrigerator 2 to 3 weeks or frozen for up to 12 months.

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Mango and tamatar chutney recipe - How to make Mango and tamatar chutney


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2 cups water
1 1/2 cups coarsely chopped sweet onion
2 cups coarsely chopped mango
1 cup snipped dried tomatoes
1 cup raisins
1/2 teaspoon crushed dried red pepper flakes
1/2 cup light brown sugar, firmly packed
1/3 cup red wine vinegar
2 teaspoons white vinegar

  1. Combine the first 6 ingredients in a 3-quart saucepan; bring to a boil and simmer, stirring occasionally, for 15 minutes, or until tomatoes are softened.
  2. Add remaining ingredients and simmer for 20 to 30 minutes, stirring occasionally, until most liquid has been absorbed. cool and pack in air-tight containers.

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This recipe was contributed by j_surbhi21 on 25 Jun 2005

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