Mango, mustard seed, and vanilla chutney
1 Servings
Ingredients
| Quantity | 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 |
Directions
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