| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Relishes | 1 | Servings | |
INGREDIENTS
| 1 | lb | Unripe mangoes |
| 1/3 | c | Light brown sugar |
| 1/4 | ts | Ground fennel |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Red pepper flakes |
| 1/2 | ts | Salt |
| 2/3 | c | Water |
| 1/4 | c | Raisins |
| 2 | ts | Cornstarch dissolved in |
| 2 | tb | Water |
| 2 | ts | Vegetable oil |
| 1/2 | ts | Yellow mustard seed, |
| Crushed |
INSTRUCTIONS
Peel mangoes & cut in half. Remove pit & discard. Cut flesh into 1/4" thick slices. Combine mango, sugar, fennel, cumin, pepper flakes, salt, water & raisins in a saucepan & bring to a boil. Cook over med heat, partly covered, for 6 minutes or until mango is soft & translucent. Stir in cornstarch & continue cooking until chutney thickens. Turn off heat. Heat the oil in a small skillet until hot. Add mustard seeds. Let spice sizzle for 10 seconds then immediately pour the entire contents of the pan over the chutney. Mix well & serve warm, at room temperature, or chilled. Keeps for a day at room temperature & 4 weeks refrigerated. Note: This chutney can be made with ripe mangoes; just add a tablespoon of lemon juice to cut the sweetness. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
A Message from our Provider:
“You’re never too old for God”