Punahou School's Mango Chutney
"Still groovin' after all these years..."
Date: Tue, 27 Apr 1999 14:14:14 -1000 (HST)
From: Lance Samura
Subject: Punahou School's Mango Chutney
For those of you who don't get the Honolulu Star-Bulletin, yesterday's
paper had the Punahou's Mango Chutney, if you're interested. BTW, I don't
know if I mentioned it before, but the Star-Bulletin has a website. That's
where I got the recipe from.
http://www.starbulletin.com/
Punahou Mango Chutney
10 pounds mangoes (green or half-ripe), peeled, sliced and cut
in chunks
3/4 cups salt
5 pounds sugar
6 or 7 cups cider vinegar, depending on acidity of mangoes
1-1/2 pounds almonds, blanched and cut in thin strips
1 pound finely sliced candied lemon peel
1 pound finely sliced candied orange peel
2 large onions, chopped fine
2 pounds seedless raisins
1 pound finely sliced citron
2/3 cup green ginger, cooked and chopped fine
1 cup finely chopped preserved ginger
2 cloves garlic, chopped fine
8 small Hawaiian chiles, with seeds removed, chopped fine
Sprinkle mangoes with salt and allow to stand overnight.
Boil the sugar and vinegar 5 minutes, add to the drained mango, cook
until tender. Add the other ingredients and cook slowly to desired
consistency, 30 minutes to an hour. Pour into hot, sterilized jars and
seal immediately.
Makes 15 pints.
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