Green Mango-Carrot Chutney With Ginger And Coriander
condiment, indian, relishes, salsa
3 green mangos, peeled &
1 sliced off the pit
1 large carrot, peeled & the ends
1 trimmed
1 tablespoon fresh ginger -- minced
1 teaspoon garlic -- minced
1/2 cup red wine vinegar
3 tablespoon molasses
1 tablespoon coriander seed -- crushed
2 tablespoon lime juice (about 1 lime)
1 salt & freshly cracked
1 pepper -- to taste
Using the largest holes of your kitchen grater, shred the mangoes and carrots. Mix together with the remaining ingredients in a large bowl. Allow to stand, covered, for about l hour before serving so the tastes mingle and mellow. Makes about 3 1/2 cups.
This chutney will keep, covered and refrigerated, about 4 days.
Recipe By : Chris Schlesinger& John Willoughby
From: Jeepster4@sprintmail.Com Date: 05 Apr 97 Mastercook Recipes (Mailing List) Ä
Yield: 1 servings