| 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 <oselands@countrygourmet.com> on Nov
11, 1997
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