Title: Classic Mango Chutney
Categories: New Chicken Spread Main
Yield: 1 Servings

2	ts	Ground Cayenne pepper
5	sm	Green chiles, (Serranos or
		Similar)
1	lg	Ripe mango
3		Dried apricots
2	tb	Orange or lime juice
2	ts	Ground coriander
1	ts	Ground cumin
1	ts	Ground ginger
1/4	ts	Ground cloves
1/4	ts	Ground nutmeg
2	ts	Honey OR sugar

Remove stems and seeds from green chiles; chop coarsely. Peel and chop mango. Soak dried apricots in water to soften; chop. For a smooth chutney, put all ingredients in a blender and puree. For a chunky chutney, just continue with the recipe with the fruit as chopped into a coarse dice. Allow mixture to sit for several hours for flavors to meld nicely. Authors' Suggestions: Use as a dip or glaze, serve with grilled chops or chicken. Makes 1 1/2 cups; recipe given a heat scale of 6 / 10 NOTES : After a recent thread about chutneys, I got the following out of "The Whole Chile Pepper Book". It sounds spicy enough for Cooks folk

Recipe by: "The Whole Chile Pepper Book", Dave DeWitt & Nancy Gerlach

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