firm, unripe Mangos (about 1500 grams)
- 1 piece
Ginger root (about 40 grams)
small red Chile peppers
- ½ cup
- 5 ounces
Rinse jars (each about 400 ml) (each approximately 14 ounces) with their matching lids with boiling water and let dry upside down on a kitchen towel.
Peel mangos, cut flesh from around pits, measure out 750 grams (approximately 1 1/2 pounds) and cut into 5 mm (approximately 1/4-inch) cubes.
Peel and cut the ginger root into fine strips.
Halve chile peppers, remove seeds, rinse thoroughly and pat dry. Cut chiles into very thin strips.
Squeeze juice from limes and measure out 75 ml (approximately 1/3 cup) of juice. Stir in the vinegar. (If limes are not very strong, add more vinegar to taste.)
Heat the sugar in a pot, stirring until melted and then turns light brown.
Add ginger and chile to the pot.
Immediately and carefully pour in the lime mixture and cook for 2-3 minutes.
Add mangoes and cook over low heat, stirring frequently, for about 45 minutes; if necessary, add up to 200 ml (approximately 7 ounces) of water a little at a time.
Pour mango mixture among prepared jars and secure lids. Let stand upside down for 5 minutes, then turn right sides up and let cool completely. Refrigerate for up to 2 weeks.
Tip: To preserve for longer, process jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/).