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Title: Mango, Mustard Seed, and Vanilla Chutney
Categories: Condiment Sauce
Yield: 1 Servings
| 3 c | onion -- finely diced | |
| 4 c | red bell pepper -- finely | |
| : | diced | |
| 3 c | mango -- finely diced -- | |
| : | about | |
| 2 | medium | |
| 1 | /2 c | golden raisins |
| 1 | /2 t | s shallot -- minced |
| 1 | /8 t | s garlic -- minced |
| 1 T | B mustard seed | |
| 1 | /8 t | s ground allspice |
| 1 | /2 c | dark brown sugar -- firmly |
| : | packed | |
| 1 | /4 c | granulated sugar |
| 1 c | orange juice -- fresh | |
| 1 | /2 c | vinegar -- malt or red-wine |
| 2 T | B vanilla |
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.
Recipe By : Glenn's Restaurant and Cool Bar - Gourmet 9/95