Pickles, Preserves & Relishes |
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Mango Chutney - 2005
Recipe courtesy of Karen Denise Brooks
INGREDIENTS
PREPARATION
Peel, halve, and seed the mango, cut into 1/2 inch cubes. Combine the mango with all the other ingredients in a deep 1 1/2 quart microwave safe bowl. Stir thoroughly. Cook in the microwave, uncovered, at full power for 7 minutes. Allow the chutney to cool slightly, then cover tightly and refrigerate.
Will keep for a week in fridge. Prep to finish about 15 mins! Makes 1 cup. Denise likes to use this as a relish with grilled or smoked salmon.
- 1 fresh mango -- 10-12 oz.
- ½ cup sugar
- ¼ cup red onion -- finely chopped
- 2 tablespoons white vinegar
- 2 tablespoons green bell pepper -- finely chopped
- 1 tablespoon fresh ginger -- grated
- ½ teaspoon ground ginger
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon ground cloves
- Fresh ground pepper -- to taste
PREPARATION
Peel, halve, and seed the mango, cut into 1/2 inch cubes. Combine the mango with all the other ingredients in a deep 1 1/2 quart microwave safe bowl. Stir thoroughly. Cook in the microwave, uncovered, at full power for 7 minutes. Allow the chutney to cool slightly, then cover tightly and refrigerate.
Will keep for a week in fridge. Prep to finish about 15 mins! Makes 1 cup. Denise likes to use this as a relish with grilled or smoked salmon.
