Marcia’s Mango Butter

4.5 lbs ripe mangoes, peeled and cut into chunks
1 c. fresh lime juice
1 c. granulated sugar
2 cinnamon sticks

Puree mangoes and lime juice. Strain into large cooking pot (to remove any stray bits of seed.) Add sugar and cinnamon sticks. Bring to a simmer over medium heat to dissolve sugar. Reduce heat to low and cook 60-75 minutes until very thick. (Holds shape when mounded on a spoon.) Stir every 10 to 15 minutes to prevent scorching. Fill and cap jars. Process in canning kettle for 15 minutes.

My friend found this in Canning for Dummies.

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Cilantro Chutney

Instructions from my co-worker, Vinu Patel, because you cannot stop cilantro from  growing in our herb bed:

Handful of cilantro.  (The way he held his hand looked like about 2 cups.)

1 jalapeno, seeds removed, 2 if you like it hot.  (That’s too much for him.  He thinks one is plenty if you use jalapeno.  If you use the long, red Indian pepper, use 2.  HE thinks they aren’t as hot.)

Little salt.

Little sugar

Little lemon juice. according to your taste. Less salt than lemon and sugar. (I would start with 1/2 tsp salt and 1 tsp each of lemon and sugar.  He held his fingers about an inch apart when he was telling me)

If you have, a little fresh ginger and little cashew nut.

Taste it and adjust it how you like it.

Lemon Pickle Relish

An online friend (Jil McIntosh) posted this elsewhere and I’m putting it here to try later.

I just made a batch of lemon relish, having used the last of it. I
love this stuff. Most commonly I boil little potatoes and then roll
them in some of it.

You have to make the pickled lemons first but that's easy.

Take lemons - however many - and cut them into quarters. Put them
into a clean jar and as you do, cover each layer with kosher or
pickling salt. When the jar is full, add enough lemon juice - I cheat
and use bottled - to cover the whole thing. Let them rest (I put them
in the refrigerator) for about a month.

They'll last indefinitely. To use them, scrape the pulp out and
discard it and then rinse the rind. It's a Moroccan specialty and
very popular in stews, especially with chicken.

To make the relish:

1/2 salt lemon (2 quarters), pulp removed and rind rinsed
1/2 cup chives
2 tbsp. lemon juice
1 tbsp. smoked paprika
3 tbsp. olive oil

Put everything in a blender and whirl it around. Store it in the
fridge or, for long-term, freeze it.

When I put it on potatoes, if it's too thick, I thin it with a little
cooking water and then roll the potatoes in it.