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| Mango Chutney Caribe January, 2000 Makes about 8 cups (16 servings) Prep Time: 20 minutes Cooking Time: 25-30 minutes 4 large unripe mangoes, peeled, seeded and sliced 1 teaspoon salt 1 Scotch Bonnet or jalapeño pepper 1 1/2 cups malt vinegar 3 garlic cloves 1/4 cup peeled and chopped fresh ginger 1/2 cup sugar 3/4 cup seedless raisins 1. Set the mango slices in a large bowl and sprinkle with the salt. 2. Trim the stalks from the peppers and remove the seeds, then let soak in a little of the vinegar for about 10 minutes. 3. Combine the peppers in a blender with the garlic and ginger and process until diced. 4. Pour the remaining vinegar into a saucepan; add the pepper mixture and sugar. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes. 5. Add the mangoes and raisins, and simmer until thick and syrupy. Calories 84,Fat 0,Perfat 2,Cholesterol 0,Carbo 22,Protein 0,Fiber N/A,Sodium N/A |