Sri Lankan Pickel

INGREDIENTS 

150 g red oanion 
100 g small green Chilies 
100 g Carrots (cut into thin strips) 
2 cups Vinegar 
100 g raw papaya cut in to strips
 1 inch piece Ginger root (crushed) 
6 cloves Garlic (crushed) 
2 tbs black ground Mustard seed 
1 tbs black ground Pepper
 pich of Turmeric 
Salt to taste

 METHOD: - 
Heat 1 cup vinegar in a saucepan. 
- Add onions and simmer for few minutes. 
- Drain the onions and set aside in a large mixing bowl.
 - Add green chilies to hot vinegar and simmer for few minutes. 
- Drain the chilies and add to the onions.
- Repeat same process with carrots & raw papya and add to the onions and chili.
 - To the heated vinegar in the saucepan, add the remaining 1 cup of vinegar and all other ingredients and boil for few minutes.
- Pour the hot vinegar mix over the onions - Pack into a bottle and leave for 6 days with covered

Homemade Mango Chutney

Ingredients

• 2 cups      sugar
• 1 cup       white vinegar
• 6 cups      mangoes
• 1              onion, chopped
• 1/2 cup     raisins
• 1/4 cup    chopped ginger
• 1              garlic clove, minced
• 1 tsp         mustard seeds, whole
• 1/4 tap      red chili pepper flakes

Method

1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.

2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.

3 Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in water bath 15 minutes