Jalapeno chutney

Yield: 1 Servings

Measure Ingredient
4 mediums Fresh mangos
¾ cup Raisins
½ cup Light brown sugar
3 cups Sugar
½ tablespoon Fresh garlic; minced
½ cup Honey
1 tablespoon Lime juice
½ cup Water
¼ cup Vinegar
½ tablespoon Ginger; (ground)
2 tablespoons Diced red bell pepper
½ cup Diced fresh jalapenos
1 teaspoon Salt
½ tablespoon Fresh ground black pepper

Several weeks ago somebody asked me for this recipe. Didn't reply cause I couldn't find it until now. This stuff is great with pork, chicken or turkey — anything you want to give some kick! 15th Street Cafe Austin, Texas

Peel mangos and cut from the pit. Chop into chunks. Place all ingredients into large pot. Bring mixture to boil and continue boiling uncovered for 25 minutes. Mixture will thicken slightly as liquid is reduced. Pour into large bowl of food processor, pulsing briefly to coarsely mince chutney before serving. Makes approximately 4 cups.

Note: (1) When making this recipe, make sure your kitchen is well ventilated because of the boiling jalapenos (2) Many folks will find this recipe hot enough as is, but I add 2 or 3 cups of peppers (rather than only ½ cup), to really make this recipe sizzle. Enjoy! Posted to bbq-digest by "Garry Howard" <garry@...> on Sep 1, 1998, converted by MM_Buster v2.0l.

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