500 Best Sauces, Salad Dressings, Marinades & More by George Geary, includes recipes like Mango Lime Chutney; Tarragon Pickle Relish; and Spaghetti Anchovy Puttanesca.
Makes 3 cups (750 mL)
Mix chutney with Mexican rice or serve with roast chicken.
To tell if a mango is ripe, gently squeeze it in the palm of your hand; it is ready to use if it feels soft, like a tomato.
Chutney keeps well, covered and refrigerated, for up to 1 week.
Substitute lemon zest and juice for the lime.
In a pot over medium heat, combine sugar and vinegar and bring to a boil. Add mangos, onion, raisins, lime zest and juice, garlic, mustard seeds and cayenne pepper. Reduce heat and simmer, stirring occasionally, until thickened, 30 to 45 minutes. Let cool.
This page created January 2010
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