|
Ingredients
|
Quantity
|
|
Yellow onion – diced small
|
1 large
|
|
Peanut oil
|
2 tbsp
|
|
Unripe mango – peeled & diced
|
1 small
|
|
White vinegar
|
1 cup
|
|
Fresh orange juice
|
1 cup
|
|
Very ripe bananas – sliced ¼ “ thick
|
1 pound
|
|
Grated fresh ginger
|
1 tbsp
|
|
Raisins
|
½ cup
|
|
Dark brown sugar – firmly packed
|
½ cup
|
|
Finely chopped fresh Serrano (or) jalapeno
chilli
|
1 tbsp
|
|
Or
|
|
|
Red pepper flakes
|
¾ tbsp
|
|
Salt and freshly cracked black pepper
|
to taste
|
|
Allspice
|
1 tsp
|
Saute the onion in the oil until clear, about 4 to 5 minutes. Add
the mango and cook 2 minutes over medium heat. Add the vinegar and orange juice
and bring to a simmer, simmering for 10 minutes more. Add all of the remaining
ingredients and bring the mixture back to a simmer. As soon as a simmer is
reached, remove the mixture from the heat and cool to room temperature. Serve
or store in the refrigerator, covered, for up to 2 weeks.
NOTE: Use this basic chutney with your very spicy
hot dishes.
