Habanero mango chutney

Yield: 1 Servings

Measure Ingredient
1 \N Whole habanero; stemmed
1 \N Whole mango; peeled and chopped
1 large Peach; peeled and chopped
1 \N Whole lime; juiced
2 teaspoons Curry powder
1 teaspoon Cumin
1 teaspoon Ground ginger
¼ teaspoon Nutmeg

Chop habanero in food processor. Add remaining ingredients and pulse until semi smooth. Refrigerate for a couple hours to blend flavors. Great with grilled chicken, smoked turkey and baked ham, even rice and vegetables.

Recipe by: CH:The Whole Chile Pepper Book (Tim Dunnuck) Posted to EAT-L Digest by Walt Gray <waltgray@...> on Mar 8, 1998

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