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LOCATION: Recipes >> Preserving >> Mango Chutney 09

Print this Recipe    Mango Chutney 09

BANANA-GREEN MANGO CHUTNEY
Yield: 6 servings

1 yellow onion, diced small
2 tb peanut oil
1 unripe mango, peeled and diced small
1 c white vinegar
1 c fresh orange juice
1 lb very ripe bananas, sliced about 1/4-inch thick
1 tb grated fresh ginger
1/2 c raisins
1/2 c dark brown sugar, firmly packed
1 tb finely chopped fresh serrano or jalapeno chile
salt
freshly cracked black pepper, to taste
1 ts allspice

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. Yield: About 5
Cups

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