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CARIBBEAN Mango Chutney Recipe | |
Caribbean Sauces | |
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Ingredients:
2 Anaheim peppers, roasted, peeled, diced2 hot chile peppers, seeded, minced (like Scotch Bonnet or Habanero) 2 cups apple cider vinegar 1 tablespoon salt 3 cups brown sugar 1/4 cup tamarind paste 4 mangoes, peeled, diced 2 small onions, finely chopped 6 ounces golden raisins 1/2 t celery seeds 3 garlic cloves, minced 1 tablespoon grated ginger 1 lg. lime, juiced 1/4 cup whole cloves 1 teaspoon cinnamon 1 tablespoon whole mustard seeds
Directions:
In a large enamel pot combine the peppers with the vinegar, salt, and sugar. Cook over medium heat until the sugar dissolves. Add remaining ingredients and bring to a boil. Simmer, undisturbed for 4 hours. Remove from heat, cover, and set aside for 2 hours. Refrigerate overnight. | |