Yield: 6 servings
Measure | Ingredient |
---|---|
1 large | Yellow Onion, Diced Small |
2 tablespoons | Peanut Oil |
1 \N | Unripe Mango, Peeled And Diced Small |
1 cup | White Vinegar |
1 cup | Fresh Orange Juice |
1 pounds | Very Ripe Bananas, Sliced About 1/4-inch Thick |
1 tablespoon | Grated Fresh Ginger |
½ cup | Raisins |
½ cup | Dark Brown Sugar, Firmly Packed |
1 tablespoon | Finely Chopped Fresh Serrano Or Jalapeno Chile (Or |
\N \N | You May Substitute 3/4 Tbls Red Pepper Flakes) |
\N \N | Salt And Freshly Cracked Black Pepper, To Taste |
1 teaspoon | Allspice |
NOTE: Use this basic chutney with your very spicy hot dishes.
Yield: About 5 Cups
Saute the onion in the oil until clear, about 4 to 5 minutes. Add the mango and cook 2 minutes over medium heat. Add the vinegar and orange juice and bring to a simmer, simmering for 10 minutes more. Add all of the remaining ingredients and bring the mixture back to a simmer.
As soon as a simmer is reached, remove the mixture from the heat and cool to room temperature. Serve or store in the refrigerator, covered, for up to 2 weeks.
From The Thrill Of The Grill by Chris Schlesinger & John Willouughby