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Mango Lime Chutney

Makes 3 cups (750 mL)

Mango Lime Chutney

 

Mix chutney with Mexican rice or serve with roast chicken.

Tips
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.

Variation
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.

 

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This page created January 2010