Yield: 6 servings
|1 large||Yellow Onion, Diced Small|
|2 tablespoons||Peanut Oil|
|1||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||Dark Brown Sugar, Firmly Packed|
|1 tablespoon||Finely Chopped Fresh Serrano Or Jalapeno Chile (Or|
|You May Substitute 3/4 Tbls Red Pepper Flakes)|
|Salt And Freshly Cracked Black Pepper, To Taste|
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