Name: Mango And Fresh Pepper Chutney
Ingredients: 1 Jalapeno or 1 small poblano pepper; 8 Ripe mangoes; 1 md Onion; halved, sliced thin; 1 c Golden raisins; 1/2 c Cider vinegar; 1 c Light brown sugar; (packed); 3 sm Fresh red and green hot peppers -; (to 4); 2 Juiced and zested lemons; 2 tb Grated fresh ginger; 1/2 ts Ground cinnamon; 1 ts Salt; 1/2 ts Freshly-ground black pepper; 1 c Almonds; blanched, toasted

It would not have been right for the restoration of human nature to be left undone, and…it could not have been done unless man paid what was owing to God for sin. But the debt was so great that, while man alone owed it, only God could pay it, so that the same person must be both man and God. Thus it was necessary for God to take manhood into the unity of His Person, so that he who in his own nature ought to pay and could not should be in a person who could… The life of this Man was so sublime, so precious, that it can suffice to pay what is owing for the sins of the whole world, and infinitely more.

Anselm

CATEGORY	CUISINE	TAG	YIELD
			1	servings

INGREDIENTS

1		Jalapeno or 1 small poblano pepper
8		Ripe mangoes
1	md	Onion; halved, sliced thin
1	c	Golden raisins
1/2	c	Cider vinegar
1	c	Light brown sugar; (packed)
3	sm	Fresh red and green hot peppers -; (to 4)
2		Juiced and zested lemons
2	tb	Grated fresh ginger
1/2	ts	Ground cinnamon
1	ts	Salt
1/2	ts	Freshly-ground black pepper
1	c	Almonds; blanched, toasted

INSTRUCTIONS

Roast jalapeno over a gas flame or under broiler until blackened, turning
as needed. Transfer to small bowl, cover tightly with plastic, and let
steam until cool enough to handle, about 10 minutes. Peel, seed, and stem
pepper. Reserve any liquid collected in bowl. Cut pepper into 1/8-inch
strips. Set aside. Peel mangoes; cut into 1 1/2-inch pieces. Transfer to
medium saucepan. Add onion, raisins, vinegar, and sugar; stir. Place over
medium-low heat; cook, stirring often, until sugar has dissolved and liquid
has been released from mangoes, 8 to 10 minutes. Seed and devein fresh hot
peppers. Cut into 1/4-inch to 1/2-inch pieces. Add to mango mixture. Add
reserved pepper strips and any reserved liquid. Stir into mixture with
lemon juice and zest, ginger, cinnamon, salt, and pepper. Reduce heat to
low, continue cooking, stirring to avoid scorching, until mixture has
thickened, 35 to 50 minutes. Remove; transfer to medium bowl. Stir in
almonds. Let cool to room temperature. Transfer to airtight container. Will
keep in refrigerator, 4 to 6 weeks. Makes 8 cups.
Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "8 cups"
Per serving: 1396 Calories (kcal); 75g Total Fat; (44% calories from fat);
35g Protein; 178g Carbohydrate; 0mg Cholesterol; 2172mg Sodium Food
Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 8 1/2 Fruit;
13 Fat; 1/2 Other Carbohydrates
Recipe by: Martha Stewart
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