We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country.
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
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”
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