Ingredients
-
2
-
1
-
3/4
-
1/2
-
1/3
-
1/4
-
2
-
2
-
2
-
1 1/2
-
-
-
-
-
Directions
Hot Lime and Mango Chutney,From “Caribbean Carnival”, Good Food Magazine, February 1987. Prep times does not include 2 hours to cool and chill.,Made for the Bahamas Region of Culinary Quest #3 – Im a big fan of mango chutney & a bigger fan of this recipe because it adds a heat factor not usually present in most ultra-sweet commercial products. use chutney primarily on grilled meats & some sammies. For our dinner last night we had a lovely grilled lamb tenderloin & this chutney was perfect w/it. I halved the recipe & also used just 1 red chili w/o the seeds as a compromise for my DH & his tender Icelandic palate. That was the only change I made. This was a quick, easy-fix & a pleasure to eat. Thx for sharing this recipe w/the Quest.,I’m sorry, but this is the worse chutney I have ever made. I followed the recipe to the letter, and after it was finished, I had to add water, salt, and sugar, and it still could use some more help.
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Steps
|
1
Done
|
Place All Ingredients in Large Noncorrosive Saucepan and Heat, Stirring Occasionally, Over High Heat to Boiling. Reduce Heat to Low and Simmer Uncovered, Stirring Occasionally, Until Thickened, 25-35 Minutes. |
|
2
Done
|
Remove Chutney from Heat and Let Cool to Room Temperature. Transfer to Serving Bowl and Refrigerate Covered 1 Hour. |
|
3
Done
|
Serve Cold With Roast Pork or Chicken, Curried Dishes, or Fish. Store Covered in Refrigerator Up to 1 Month. |
