Username:
Password:

Forgot your password?


Course:
Appetizer  (72)
Beverage  (10)
Breakfast  (34)
Dessert  (27)
Dressing  (19)
Entree  (239)
Lunch  (4)
Sauce  (68)
Side Dish  (113)
Snack  (17)
Soup  (73)

Base:
Beef  (88)
Condiment  (58)
Dairy  (23)
Dressing  (9)
Egg  (9)
Fruit  (8)
Goat
Grain  (58)
Grain/Pasta  (46)
Lamb  (3)
Mutton  (2)
Noodles  (7)
Other  (15)
Pasta  (13)
Pork/Ham  (31)
Poultry  (97)
Seafood  (38)
Vegetable  (171)





PHPRecipeBook 4.08

Recipe Name: Mango Chutney Submitted by: Julie
Source: Source Description:
Ethnicity: None Last Modified: 5/16/2011
Base: Condiment Comments:
Course: Appetizer  
Difficulty: Easy
Preparation Time: 1-10 Minutes
Number of Servings: 0

Ingredients:
3 Cup(s) ripe, peeled and cubed mango
1 Tablespoon(s) grated ginger
1 seeded and cut into strips pepper, red bell
1 finely chopped onion, yellow
1 seeded and finely chopped chili, serrano
1/2 Cup(s) fresh, chopped mint
1 Bunch(s) chopped cilantro
2 Tablespoon(s) Rapadura
1/2 Cup(s) lime juice
2 Teaspoon(s) Sea salt
1/4 Cup(s) whey
1/2 Cup(s) water
Directions:
In a large bowl, mix together mango or papaya, ginger, pepper, onion, serrano, mint, and cilantro, and place in a quart-sized, wide-mouthed mason jar. Press down lightly with a wooden pounder or meat hammer. Mix together remaining ingredients and pour into jar, adding more water if necessary to cover fruit. The chutney should be at least 1 inch from the top of the jar. Cover tightly and leave at room temperature for 2 days before transfering to the refrigerator. This chutney should be eaten within 2 months.

Scale this recipe[?]