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mango-chutney-2 recipe

Date:    Sat, 04 Sep 93 15:33:44 CDT
 From:    sysbill@tenforward.cc.uky.edu
 This is from The Arrowhead Mills Cookbook by Vicki Rae Chelf.  It's for
 Neal, Barbara, and all you out there who have access to good cheap
 mangoes.  The explicit instructions are characteristic of the book as
 a whole.  
 Make this easy chutney to add an exotic touch to curries and grain
 Yield:  about 1 2/3 cups      Time: 15-20 minutes
 1 large mango
 2 tbs. balsamic vinegar
 1/2 c. raisins
 1 tbs. honey
 2 tsp. grated fresh ginger
 1/2 tsp. cinnamon
 Dash of cayenne pepper, or to taste
 1.  The mango must be good and ripe so that it will be sweet 
 enough.  The skin should be orange-red with black spots, and give
 slightly to pressure.  With a sharp paring knife, peel the mango: Insert
 the knife at the stem end, going deep enough to cut through the skin 
 but not the fruit.  Cut all the way around the widest part of fruit.  
 Then cut the skin lengthwise three or four times on each side.  Now
 remove the skin:  Starting at one end or the other, just peel off the 
 strips of skin that you have cut.  If the mango is fully ripe, the skin
 will peel off easily.
 2.  Slice the flesh away from the large, flat pit in the center of the 
 fruit, and dice the flesh.  Measure 1 1/2 cups of fruit and combine
 it in a heavy saucepan with the remaining ingredients.  Stirring
 constantly, bring the mixture to a boil.  Reduce the heat and simmer 
 over low heat, uncovered, for 5-10 minutes or until the raisins are 
 3.  Place the mixture in a blender or a food processor.  Blend briefly;
 the chutney is better if it is not too smooth.  Chill before serving.
 Mango chutney will keep several days in the refrigerator.
 Serve with curries or grain dishes.     
 kwhoney honey