| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiments, Gourmet mag, Sauces | 1 | Servings | |
INGREDIENTS
| 3 | c | Onion, finely diced |
| 4 | c | Red bell pepper, finely |
| diced | ||
| 3 | c | Mango, finely diced about 2 |
| medium | ||
| 1/2 | c | Golden raisins |
| 1/2 | t | Shallot, minced |
| 1/8 | t | Garlic, minced |
| 1 | T | Mustard seed |
| 1/8 | t | Ground allspice |
| 1/2 | c | Dark brown sugar, firmly |
| packed | ||
| 1/4 | c | Granulated sugar |
| 1 | c | Orange juice, fresh |
| 1/2 | c | Vinegar, malt or red-wine |
| 2 | T | Vanilla |
INSTRUCTIONS
In a large heavy saucepan bring ingredients to a boil, stirring. Simmer mixture, stirring occasionally, about 1 1/2 hours, or until thickened and reduced to about 5 cups, and cool. Chutney keeps in a jar with a tight-fitting lid, chilled, 1 month. Serving Ideas : Serve with grilled chicken or meat. NOTES : Makes about 5 cups. Recipe by: Glenn's Restaurant and Cool Bar - Gourmet 9/95 Posted to MC-Recipe Digest V1 #899 by Country Gourmet <[email protected]> on Nov 11, 1997
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