| 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 |
ts |
Shallot; minced |
| 1/8 |
ts |
Garlic; minced |
| 1 |
tb |
Mustard seed |
| 1/8 |
ts |
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 |
tb |
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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