Michael's mango chutney

Yield: 8 servings

Measure Ingredient
1½ cup Vinegar
1½ cup Brown sugar
5 cups Diced or sliced mango
1 tablespoon Minced garlic
2 tablespoons Ground ginger
1 teaspoon Ground coriander
1 tablespoon Curry
¼ teaspoon Cayenne pepper
1 teaspoon Salt

PLACE VINEGAR AND SUGAR in a pot, place over medium heat, bring to a boil and cook until the liquid reduces and thickens. Add all other ingredients, simmer for 5 minutes and remove from the heat. Let the mixture cool to room temperature and pack into jars. The chutney tastes better after about 2 weeks. If you want to keep it longer, you can can it.

Makes 8 Cups

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Submitted By BOBBI ZEE On 04-13-95

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