| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Canning, Chutney |
1 |
Servings |
INGREDIENTS
| 3 |
|
Green mangos; peeled & sliced off the pit |
| 1 |
lg |
Carrot; peeled & the ends trimmed |
| 1 |
tb |
Fresh ginger; minced |
| 1 |
ts |
Garlic; minced |
| 1/2 |
c |
Red wine vinegar |
| 3 |
tb |
Molasses |
| 1 |
tb |
Coriander seed; crushed |
| 2 |
tb |
Lime juice; (about 1 lime) |
|
|
Salt & freshly cracked pepper; to taste |
INSTRUCTIONS
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, 1998
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