CARIBBEAN Mango Chutney

Caribbean Sauces

Ingredients

  • 2 Anaheim peppers, roasted, peeled, diced
  • 2 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.




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Submitted 6/13/05.
Source: cookbook-on-line
Submitted By: LeeM Kaye
setters@internode.on.net
CARIBBEAN Mango Chutney