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Mango, Mustard Seed, And Vanilla Chutney

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C, E, P
MineralsSelenium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups 187g / 6.6oz Onion - finely diced

  2. 4 cups 584g / 20oz Red bell pepper - finely diced

  3. 3 cups 438g / 15oz Mango - finely diced - about 2 medium

  4. 1/2 cup 80g / 2.8oz Golden raisins

  5. 1/2 teaspoon 2 1/2ml Shallot - minced

  6. 1/8 teaspoon 0.6ml Garlic - minced

  7. 1 tablespoon 15ml Mustard seed

  8. 1/8 teaspoon 0.6ml Ground allspice

  9. 1/2 cup 80g / 2.8oz Dark brown sugar - firmly packed

  10. 1/4 cup 49g / 1.7oz Granulated sugar

  11. 1 cup 237ml Orange juice - fresh

  12. 1/2 cup 118ml Vinegar - malt or red-wine

  13. 2 tablespoons 30ml Vanilla

Instructions Jump to Ingredients ↑

  1. In a large heavy saucepan bring ingredients to a boil, stirring. Simmer mixture, stirring occasionally, about 1 1/2 hours, or until thickened and reduced to about 5 cups, and cool. Chutney keeps in a jar with a tight-fitting lid, chilled, 1 month.

  2. Serving Ideas : Serve with grilled chicken or meat.

  3. NOTES : Makes about 5 cups.

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