Mango Chutney

4 c. apples, peeled, cored and finely chopped
3 c. mangoes, peeled and chopped
1/2 c. sweet red pepper, finely chopped
1 1/2 c. granulated sugar
1 c. onion, finely chopped
1/2 c. golden raisins
1/2 c. white vinegar
1/4 c. finely chopped peeled gingerroot (or substitute 3 T prepared ground ginger - not dry powdered ginger)
1 T lemon juice
2 t. curry powder
1/2 t. each: ground nutmeg, cinnamon, and salt

  1. combine apples, mangoes, re dpepper, sugar, onion, raisins, vinegar and gingerroot in large stainless steel or enamel saucepan
  2. bring to boil over a high heat, reduce heat and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally
  3. add lemon juice, curry powder, nutmeg, cinnamon and salt, boil gently for 5 minutes

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