| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 15 |
|
Whole cloves |
| 15 |
|
Whole pink peppercorns |
| 2/3 |
c |
White vinegar |
| 2 |
c |
Finely-diced red onion |
| 1 |
ts |
Crushed red-pepper flakes |
| 1 1/2 |
ts |
Coarse salt |
| 2 |
c |
Sugar |
| 2 |
tb |
Freshly-grated ginger |
| 3 |
tb |
Freshly-grated lime zest |
| 2/3 |
c |
Freshly-squeezed lime juice |
| 7 |
|
Mangos – (abt 7 1/2 lbs); peeled, pitted, |
|
|
And cut into 1/2" chunks |
INSTRUCTIONS
Cut a 4-inch square of cheesecloth. Place cloves and peppercorns in the
center, and form a bundle; secure with kitchen twine. Place bundle in a
low-sided, six-quart saucepan. Add vinegar, red onion, crushed red-pepper
flakes, salt and sugar. Set over medium-high heat, and bring to a boil.
Reduce the heat to medium-low, and simmer mixture 15 minutes. Add ginger,
lime zest, lime juice, and mangos; combine. Continue cooking until mangos
begin to soften and liquid has thickened, about 40 minutes. Remove pan from
heat. Transfer chutney immediately to jars. Alternatively, transfer to a
large bowl set over an ice bath to chill; store in an airtight container,
refrigerated, up to 4 weeks. Makes 6 half-pint jars.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "6 jars"
Per serving: 1893 Calories (kcal); 20g Total Fat; (8% calories from fat);
6g Protein; 470g Carbohydrate; 0mg Cholesterol; 3066mg Sodium Food
Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat;
27 1/2 Other Carbohydrates
Recipe by: Martha Stewart
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