Banana-green mango chutney
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Yellow Onion, Diced Small |
| 2 | tablespoons | Peanut Oil |
| 1 | Unripe Mango, Peeled And Diced Small | |
| 1 | cup | White Vinegar |
| 1 | cup | Fresh Orange Juice |
| 1 | pounds | Very Ripe Bananas, Sliced About 1/4-inch Thick |
| 1 | tablespoon | Grated Fresh Ginger |
| ½ | cup | Raisins |
| ½ | cup | Dark Brown Sugar, Firmly Packed |
| 1 | tablespoon | Finely Chopped Fresh Serrano Or Jalapeno Chile (Or |
| You May Substitute 3/4 Tbls Red Pepper Flakes) | ||
| Salt And Freshly Cracked Black Pepper, To Taste | ||
| 1 | teaspoon | Allspice |
Directions
NOTE: Use this basic chutney with your very spicy hot dishes.
Yield: About 5 Cups
Saute the onion in the oil until clear, about 4 to 5 minutes. Add the mango and cook 2 minutes over medium heat. Add the vinegar and orange juice and bring to a simmer, simmering for 10 minutes more. Add all of the remaining ingredients and bring the mixture back to a simmer.
As soon as a simmer is reached, remove the mixture from the heat and cool to room temperature. Serve or store in the refrigerator, covered, for up to 2 weeks.
From The Thrill Of The Grill by Chris Schlesinger & John Willouughby
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