Banana and Green Mango Chutney


1 small lrg Yellow Onion Diced
2 tablespoons Peanut Oil
1 Unripe Mango -- Peeled And
small Diced
1 cup Fresh Orange Juice
1 pound Very Ripe Bananas Sliced
About 1/4-inch Thick
1 tablespoon Grated Fresh Ginger
1/2 cup Raisins
1/2 cup Dark Brown Sugar -- Firmly
1 tablespoon Finely Chopped Fresh Serrano
Or Jalapeno Chile (Or
tablespoon You May Substitute ¾ Red Pepper Flakes)
Salt And Freshly Cracked
Black Pepper -- To Taste
1 teaspoon Allspice


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.




1.0 servings


Friday, December 10, 2010 - 1:02am


Related Cooking Videos