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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.
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