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Mango And Fresh Pepper Chutney

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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
Converted by MM_Buster v2.0n.

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