| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1/2 |
ts |
Cumin seeds |
| 1/2 |
ts |
Fennel seeds |
| 1/2 |
ts |
Black or yellow mustard seeds |
| 1 |
|
2-1/2 inch piece fresh ginger, peeled and cut into slivers |
| 1 |
c |
Water |
| 1/3 |
c |
Orange juice |
| 1/4 |
ts |
Ground turmeric |
| 1 1/2 |
lb |
Green; unripe mangoes, peeled and cut into strips , (up to 2) 1-1/4 inch thick and 2 to 3 inches long |
| 1 |
ts |
Salt |
| 3 |
tb |
Sugar |
| 3 |
tb |
Dark brown sugar |
| 1 |
|
Green chili; cut into slivers |
| 1/2 |
ts |
Cayenne pepper |
INSTRUCTIONS
In heavy saucepan, heat the oil over medium high heat. Stir in cumin,
fennel seeds, and mustard seeds. When the mustard seeds begin to pop, add
the ginger. Cook for about 2 minutes, then add the water, orange juice and
turmeric. Bring to a boil. Cover, lower heat and simmer for 15 minutes. Add
the mango, salt, sugars, chili, and cayenne. Combine and simmer for 25 to
30 minutes, uncovered, or until chutney is thick and mango is translucent.
Yield: 2 1/2 cups
Recipe by: Cooking Live Show #CL8991
Posted to MC-Recipe Digest V1 #903 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997
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