Find Some Recipes - Banana-Green Mango Chutney

Food:

Drinks:

Banana-Green Mango Chutney

1 lg 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 (Or You May Substitute 3/4 Tbls -Red Pepper Flakes) Salt And Freshly Cracked -Black Pepper, To Taste 1 ts 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. From The Thrill Of The Grill by Chris Schlesinger & John Willouughby

Rate this recipe!

Post this recipe to your site

<h1>Banana-Green Mango Chutney</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />1 lg Yellow Onion, Diced Small <br />2 tb Peanut Oil <br />1 Unripe Mango, Peeled And <br />-Diced Small 1 c White Vinegar <br />1 c Fresh Orange Juice <br />1 lb Very Ripe Bananas, Sliced <br />-About 1/4-inch Thick 1 tb Grated Fresh Ginger <br />1/2 c Raisins <br />1/2 c Dark Brown Sugar, Firmly <br />-Packed 1 tb Finely Chopped Fresh Serrano <br />-Or Jalapeno Chile (Or You May Substitute 3/4 Tbls -Red Pepper Flakes) Salt And Freshly Cracked -Black Pepper, To Taste 1 ts Allspice <br />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 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.findsomerecipes.com" title="Great recipe site">Great Recipes</a>

Popular Recipes:

Highest Rated:

Shredded Wheat Cookies
Peche Royale Dans Son Panier Fleuri
Chocolate Toffee Shortbread (Millionaire's Shortbread !!)
Bacardi Rum Chocolate Cake
How To Cook a Duck
Bay Scallop Stew
(15) Cold Roast Beef with Two Sauces (Wed.)
Sour Butter Beans
Sour Cream Chili Bake
South African Vegetable Biryani

Links: