Name: Banana-Green Mango Chutney
Ingredients: 1 lg Yellow Onion, Diced Small; 2 tb Peanut Oil; 1 Unripe Mango, Peeled And Diced Small; 1 c White Vinegar; 1 c Fresh Orange Juice; 1 lb Very Ripe Bananas, Sliced About 1/4-inch Thick; 1 tb Grated Fresh Ginger; 1/2 c Raisins; 1/2 c Dark Brown Sugar, Firmly Packed; 1 tb 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 ts Allspice

CATEGORY	CUISINE	TAG	YIELD
Grains		Condiments, Relishes	6	Servings

INGREDIENTS

1	lg	Yellow Onion, Diced Small
2	tb	Peanut Oil
1		Unripe Mango, Peeled And Diced Small
1	c	White Vinegar
1	c	Fresh Orange Juice
1	lb	Very Ripe Bananas, Sliced About 1/4-inch Thick
1	tb	Grated Fresh Ginger
1/2	c	Raisins
1/2	c	Dark Brown Sugar, Firmly Packed
1	tb	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	ts	Allspice

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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