| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Relishes |
4 |
Servings |
INGREDIENTS
| 2 |
|
Mangoes, peeled, seeded, cut into 1/2 inch pieces |
| 2 |
md |
To 3 md papayas, peeled, seeded, cut inot 1/2 inch pieces |
| 1 |
c |
Cider vinegar |
| 1 |
c |
Packed brown sugar |
| 1/2 |
c |
Raisins |
| 2 |
tb |
Finely chopped fresh peeled ginger |
| 1 |
ts |
Finely chopped garlic |
| 1 |
ts |
Finely chopped fresh hot chillies |
| 1 |
ts |
Ground allspice |
| 1 |
tb |
Salt |
INSTRUCTIONS
Date: Fri, 24 May 96 07:09:26 PDT
From: eboyd@shentel.net
Measure fruits to yield 7 cups. Place in a large cooking pot. Add vinegar;
bring to boil over high heat. Reduce heat, simmer for 10 minutes, stirring
occasionally. Stir in remaining ingredients; simmer for about one hour,
until mango in tender, stirring occasionally. Transfer chutney to a bolw;
cover; refrigerate. Store for 2-3 days before using. For longer storage,
ladle into hot sterilized jars with lids and store in cool dark place.
Makes 4 cups.
Origin: Appeal, Spring issue Shared by: Sharon Stevens.
Posted to MealMaster Recipes List, Digest #144
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