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Mango Chutney

From 'The Queenslander' Thursday 21st February 1929

Mango Chutney. FOUR pounds of mangoes (use firm ones, but not ripe); slice off the stone and then weigh; add 25 whole spice, cloves, and peppercorns (in all). ½lb. sultanas, 3 cups sugar, 2 quarts of Champion's vinegar, boil for two hours, taking care not to burn. Then bottle. This chutney will keep well.—Mrs. J. Messer, Nikenbah.


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