MANGOE CHUTNEY ..
BY MUMTAZ MOOSA SALEY
¾ cup granulated sugar
½ cup distilled white vinegar
3 cups mangoes (3 to 4 mangoes) , peeled and chopped into ½ inch pieces
½ cup Vidalia onion, finely chopped
⅓ cup red pepper, finely chopped
½ cup golden raisins
1 clove garlic, minced
2 Tablespoon fresh ginger, finely minced
½ teaspoon whole mustard seeds
¼ teaspoon red chili flakes
1 teaspoon kosher salt

Combine sugar and vinegar in a large 5-quart pot. Bring to a boil until sugar dissolves, stirring often. Add remaining ingredients. Simmer, uncovered until the mixture thickens, about 45 minutes to 1 hour. Remove from the heat and let cool. Store in glass jars.

FRESH GREEN CHUTNEY RECIPE…

KHATIJA EBRAHIM RADIO ISLAM
2 bunches dhania
(Cut off the ends)
Washed in cold water n drained
2 tblsp fresh crushed garlic
Half cup lemon juice
7 to 8 whole green chillies
2tblsp fine jeeroo
3 tsp salt
Quarter cup vinegar
2 tblsp olive oil
Add everything into a blender n wizz adding the dhania in slowly n blending til its smooth n creamy. (U cn add more green chillies if u want it more strong. Add in more lemon juice if you find it stiff) can be put in small pkts n frozen or in ice cube trays n frozen. Can defrost n use in foods or as a chutney with meals.

RED CHUTNEY RECIPE.
KHATIJA EBRAHIM RADIO ISLAM
1 bottle tom sauce
1/4 cup white vinegar
8 to 10 red whole chillies
2tab methie masala
Salt to taste
Method
Liquidise everything together and make a limrie rye and thill vagaar
Optional
U can add apricot jam if u like it sweet sour