| 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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