Mango, Mustard Seed, And Vanilla Chutney Recipe - Cooking Index
Mango, Mustard Seed, And Vanilla Chutney Recipe - Cooking Index
| 3 cups | Onion - finely diced | |
| 4 cups | Red bell pepper - finely diced | |
| 3 cups | Mango - finely diced - about 2 medium | |
| 1/2 cup | Golden raisins | |
| 1/2 teaspoon | Shallot - minced | |
| 1/8 teaspoon | Garlic - minced | |
| 1 tablespoon | Mustard seed | |
| 1/8 teaspoon | Ground allspice | |
| 1/2 cup | Dark brown sugar - firmly packed | |
| 1/4 cup | Granulated sugar | |
| 1 cup | Orange juice - fresh | |
| 1/2 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 1 1/2 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.
Source:
Glenn's Restaurant and Cool Bar - Gourmet 9/95
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