Banana-Green Mango Chutney
condiment, indian, pickles
1 large yellow onion, diced small
2 tablespoon peanut oil
1 unripe mango, peeled and diced smal; l
1 cup white vinegar
1 cup fresh orange juice
1 lb 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 packed
1 tablespoon finely chopped fresh serrano or jal; apeno chile (or
1 you may substitute 3/4 tbls red pep; per flakes)
1 salt and freshly cracked black pepp; er, 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.
From The Thrill Of The Grill by Chris Schlesinger & John Willouughby
Yield: 6 servings