Banana-green Mango Chutney Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 large: Yellow Onion, Diced Small
2 tbsp: Peanut Oil,
1: Unripe Mango, Peeled And Diced Small
1 cup: White Vinegar,
1 cup: Fresh Orange Juice,
1 lbs: Very Ripe Bananas, Sliced About 1/4-inch Thick
1 tbsp: Grated Fresh Ginger,
1/2 cup: Raisins,
1/2 cup: Dark Brown Sugar, Firmly Packed
1 tbsp: Finely Chopped Fresh Serrano Or Jalapeno Chile, (Or
You May Substitute 3/4 Tbls Red Pepper Flakes),
Salt And Freshly Cracked Black Pepper, To Taste
1 tsp: Allspice,
Directions:
NOTE: Use this basic chutney with your very spicy hot dishes.
Yield: About 5 Cups
Saute the onion in the oil until clear, about 4 to 5 minutes. Add the
mango and cook 2 minutes over medium heat. Add the vinegar and orange
juice and bring to a simmer, simmering for 10 minutes more. Add all
of the remaining ingredients and bring the mixture back to a simmer.
As soon as a simmer is reached, remove the mixture from the heat and
cool to room temperature. Serve or store in the refrigerator,
covered, for up to
2 weeks.
From The Thrill Of The Grill by Chris Schlesinger & John Willouughby
Source from luhu.jp
Yield: About 5 Cups
Saute the onion in the oil until clear, about 4 to 5 minutes. Add the
mango and cook 2 minutes over medium heat. Add the vinegar and orange
juice and bring to a simmer, simmering for 10 minutes more. Add all
of the remaining ingredients and bring the mixture back to a simmer.
As soon as a simmer is reached, remove the mixture from the heat and
cool to room temperature. Serve or store in the refrigerator,
covered, for up to
2 weeks.
From The Thrill Of The Grill by Chris Schlesinger & John Willouughby
Source from luhu.jp