Banana-green mango chutney

Yield: 6 servings

Measure Ingredient
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 Raisins
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
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

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