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Habanero Mango Chutney

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CATEGORY CUISINE TAG YIELD
Canning, Chutney, Chile 1 Servings

INGREDIENTS

1 Whole habanero; stemmed
1 Whole mango; peeled and chopped
1 lg Peach; peeled and chopped
1 Whole lime; juiced
2 ts Curry powder
1 ts Cumin
1 ts Ground ginger
1/4 ts Nutmeg

INSTRUCTIONS

Chop habanero in food processor. Add remaining ingredients and pulse until
semi smooth. Refrigerate for a couple hours to blend flavors. Great with
grilled chicken, smoked turkey and baked ham, even rice and vegetables.
Recipe by: CH:The Whole Chile Pepper Book (Tim Dunnuck)
Posted to EAT-L Digest  by Walt Gray <waltgray@MNSINC.COM> on Mar 8, 1998

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