From: Lei Gui (leig@aol.com)
Newsgroups: rec.food.recipes
source: Caribbean Cookbook by Rita G. Springer
Ingredients:
4 cups underripe mangoes (diced)
1 cup raisins
1 cup dates, chopped
4 oz green ginger, chopped
1 teaspoon mustard seed
4 cups sugar
2 oz salt
2 cloves garlic,minced
2 hot peppers, chopped
4 cups red wine vinegar
1/2 lb onions, chopped
Procedure:
Add fruit and peppers to vinegar and allow to steep until the next day.
To Mangoes, add sugar, ginger, garlic,onions and other seasonings.
Boil all ingredients together gently until Chutney is thick and brown.
Note:
This works well with Pears, peaches or apples too.Serve on roasted
meats or baked potatoes. OR Mix 1 1/2 cups mayonnaise, 1/4 cup of the
chutney and 1/2 teaspoon curry powder for a delicious dressing for salads.or
hot vegetables.
