Mango, mustard seed, and vanilla chutney

Yield: 1 Servings

Measure Ingredient
3 cups Onion; finely diced
4 cups Red bell pepper; finely diced
3 cups Mango; finely diced, about 2 medium
½ cup Golden raisins
½ teaspoon Shallot; minced
⅛ teaspoon Garlic; minced
1 tablespoon Mustard seed
⅛ teaspoon Ground allspice
½ cup Dark brown sugar; firmly packed
¼ cup Granulated sugar
1 cup Orange juice; fresh
½ cup Vinegar; malt or red-wine
2 tablespoons Vanilla

In a large heavy saucepan bring ingredients to a boil, stirring. Simmer mixture, stirring occasionally, about 1½ hours, or until thickened and reduced to about 5 cups, and cool. Chutney keeps in a jar with a tight-fitting lid, chilled, 1 month.

Serving Ideas : Serve with grilled chicken or meat.

NOTES : Makes about 5 cups.

Recipe by: Glenn's Restaurant and Cool Bar - Gourmet 9/95 Posted to MC-Recipe Digest V1 #899 by Country Gourmet <oselands@...> on Nov 11, 1997

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