Preserving: Mango Chutney 09 by Recipe Cottage

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	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