Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!overload.lbl.gov!marlin.ucsf.edu!news.uoregon.edu!spring.edu.tw!su-news-hub1.bbnplanet.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!dispatch.news.demon.net!demon!mail2news.demon.co.uk!alexr.co.uk!not-for-mail From: curmudgn@flash.net (Sam Waring) Newsgroups: rec.food.recipes Subject: COLLECTION (3) Mango Chutney Followup-To: poster Date: Mon, 4 Aug 1997 22:16:33 +0100 Sender: Mark Alexander Approved: Mark Alexander Message-ID: Reply-To: curmudgn@flash.net X-Mail2News-User: curmudgn@flash.net X-Mail2News-Path: hal.9000series.idiscover.net!alexr.idiscover.co.uk X-Real-To: In-Reply-To: <5rie50$rti@news.duke.edu> Lines: 78 In article <5rie50$rti@news.duke.edu>, you said this about that: > I just bought a case of nine plump and gorgeous mangos. Does anyone have > recipes for mango chutneys or mango salsas? MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: MANGO PAPAYA CHUTNEY Categories: Preserves, Fruits Yield: 4 servings 2 Mango; peeled, seeded, cut -into 1/2 inch pieces 2 md Papaya; peeled, seeded, & -cut into 1/2 inch pieces 1 c Cider vinegar 1 c Sugar, brown 1/2 c Raisins 2 T Ginger, fresh; fine chop 1 ts Garlic; finely chopped 1 ts Serranos; finely chopped 1 ts Allspice, ground 1 T Salt Measure fruits to yield 7 cups. Place in a large cooking pot. Add vinegar; bring to boil over high heat. Reduce heat, simmer for 10 minutes, stirring occasionally. Stir in remaining ingredients; simmer for about one hour, until mango in tender, stirring occasionally. Transfer chutney to a bowl; cover; refrigerate. Store for 2-3 days before using. For longer storage, ladle into hot sterilized jars with lids and store in cool dark place. Makes 4 cups. Origin: Appeal, Spring issue Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: MANGO CHUTNEY Categories: Relishes Yield: 2 servings Garlic, minced 2 ts Ginger, fresh; chopped 2 T Cider vinegar 1/2 c Sugar, brown, dark 2 Mangoes (1 pound each) 1/2 c Golden raisins 1 T Lime juice 2 ts Coarse Dijon mustard 1/4 ts Salt 1/8 ts Cayenne pepper Cooking time: 11 minutes The wonderful flavors of this chutney enhance any grilled meat, or try it for a snack , spooned on top of yogurt. It is best served at room temperature. Mangoes should be coursely chopped. In a 4 cup glass measure, combine the garlic, ginger, vinegar, and brown sugar. Cover with wax paper and cook on HIGH for 3 minutes, stirring once. Stir in the remaining ingredients. Cover again and cook on HIGH for 8 minutes, stirring once. Pour into a serving crock and refrigerate. NOTE: The chutney will keep refrigerated for up to 1 week. posted by Bobbi Zee MMMMM -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.