|15||Whole pink peppercorns|
|⅔ cup||White vinegar|
|2 cups||Finely-diced red onion|
|1 teaspoon||Crushed red-pepper flakes|
|1½ teaspoon||Coarse salt|
|2 tablespoons||Freshly-grated ginger|
|3 tablespoons||Freshly-grated lime zest|
|⅔ cup||Freshly-squeezed lime juice|
|7||Mangos - (abt 7 1/2 lbs); peeled, pitted,|
|And cut into 1/2" chunks|
Cut a 4-inch square of cheesecloth. Place cloves and peppercorns in the center, and form a bundle; secure with kitchen twine. Place bundle in a low-sided, six-quart saucepan. Add vinegar, red onion, crushed red-pepper flakes, salt and sugar. Set over medium-high heat, and bring to a boil.
Reduce the heat to medium-low, and simmer mixture 15 minutes. Add ginger, lime zest, lime juice, and mangos; combine. Continue cooking until mangos begin to soften and liquid has thickened, about 40 minutes. Remove pan from heat. Transfer chutney immediately to jars. Alternatively, transfer to a large bowl set over an ice bath to chill; store in an airtight container, refrigerated, up to 4 weeks. Makes 6 half-pint jars.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "6 jars" Per serving: 1893 Calories (kcal); 20g Total Fat; (8% calories from fat); 6g Protein; 470g Carbohydrate; 0mg Cholesterol; 3066mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 27½ Other Carbohydrates
Recipe by: Martha Stewart
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