Hot Lime and Mango Chutney |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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From Caribbean Carnival , Good Food Magazine, February 1987. Prep times does not include 2 hours to cool and chill. Ingredients:
2 slightly ripe mangoes, pitted, thinly sliced |
1 medium onion, thinly sliced (about 1 cup) |
3/4 cup fresh lime juice (about 5 limes) |
1/2 cup raisins |
1/3 cup honey |
1/4 cup cider vinegar |
2 fresh small red chilies, finely chopped, with seeds |
2 garlic cloves, minced |
2 teaspoons lime peel, julienned |
1 1/2 teaspoons minced fresh ginger |
Directions:
1. Place all ingredients in large noncorrosive saucepan and heat, stirring occasionally, over high heat to boiling. Reduce heat to low and simmer uncovered, stirring occasionally, until thickened, 25-35 minutes.
2. Remove chutney from heat and let cool to room temperature. Transfer to serving bowl and refrigerate covered 1 hour.
3. Serve cold with roast pork or chicken, curried dishes, or fish. Store covered in refrigerator up to 1 month.
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