| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Canning, Chutney |
1 |
Servings |
INGREDIENTS
| 3 |
|
Green mangos, peeled & |
|
|
sliced off the pit |
| 1 |
|
Carrot, peeled & the ends |
|
|
trimmed |
| 1 |
T |
Fresh ginger, minced |
| 1 |
t |
Garlic, minced |
| 1/2 |
c |
Red wine vinegar |
| 3 |
T |
Molasses |
| 1 |
T |
Coriander seed, crushed |
| 2 |
T |
Lime juice, about 1 lime |
|
|
Salt & freshly cracked |
|
|
pepper to taste |
INSTRUCTIONS
1998
Using the largest holes of your kitchen grater, shred the mangoes and
carrots. Mix together with the remaining ingredients in a large bowl.
Allow to stand, covered, for about l hour before serving so the tastes
mingle and mellow. Makes about 3 1/2 cups. This chutney will keep,
covered and refrigerated, about 4 days. NOTES : While we usually think
of chutneys as being cooked, they can also be raw. In tropical
climates, mangoes and similar fruits are used as vegetables when green
and as fruits when they are ripe. Here, the firmness and slight
tartness of the green mangoes give this chutney a distinctive texture
and taste. This one can go with anything, but it's just as good by
itself as a side dish/salad kind of thang. By jeepster4@sprintmail.com
on Apr 06, 1997 Recipe by: Chris Schlesinger& John Willoughby Posted
to EAT-L Digest by Walt Gray <waltgray@MNSINC.COM> on Mar 8,
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