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Slice mangos in half by cutting lengthwise close to seeds on either side. Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits. Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek. Cook gently 2 minutes, stirring. Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid thickens and becomes syrupy and mangos look transluscent, stirring frequently. Meanwhile, wash and rinse pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. To serve, garnish with parsley sprig and lemon peel, if desired. Makes 2-1/2 pounds. Posted to MC-Recipe Digest V1 #898 by Nancy Berry
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|Serving Size: 1 Serving (915g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1521 (49%)|
|Amt Per Serving||% DV|
|Total Fat 169g||225 %|
|Saturated Fat 13.7g||68 %|
|Monounsaturated Fat 98.6g|
|Polyunsanturated Fat 49.1g|
|Cholesterol 0mg||0 %|
|Sodium 135.2mg||5 %|
|Potassium 1369.3mg||36 %|
|Total Carbohydrate 398.3g||117 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 393g|
|Protein 4.1g||6 %|
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Calories per serving: 3076
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