| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Chutney |
2 |
Servings |
INGREDIENTS
| 2 |
c |
Mangoes; peeled, 1" cubes |
| 1/4 |
c |
White or cider vinegar |
| 1/4 |
c |
Sugar |
| 2 1/4 |
tb |
Raisins or currants |
| 1 1/4 |
ts |
Salt |
| 3/4 |
ts |
Ginger; minced |
| 1/4 |
ts |
Ground allspice |
| 1/4 |
ts |
Red chili peppers; seeded, minced |
|
|
Tamarind juice; optional |
INSTRUCTIONS
Combine mangoes and vinegar in heavy large saucepan and bring to boil. Let
boil 10 minutes, stirring occasionally. Stir in remaining ingredients.
Reduce heat and simmer until mango is tender, stirring occasionally, about
45 mins. Cool completely. Trasnsfer to bowl; cover and refrigerate until
chilled. (Can be prepared 1 week ahead.) Tamarind Juice: Break 2 oz. dried
tamarind into small pieces. Pour 6 tablespoons boiling water over. Let
stand 1 hour, mashing with spoon. Strain through large-holed sieve into
bowl, pressing on solids to extract juice.
NOTES : Make sure to prepare this at least two days in advance so the
flavors can blend. It is also delicious made with papayas. Message From
jaclyn@itexas.net (Jack Dickson) to The TNT Recipes List.
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Recipe by: Bon Appetit
Posted to TNT Recipes Digest by ksmith3001@juno.com (Katherine L Smith) on
Mar 24, 1998
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