Friday, January 20, 2006

Caribbean Mango Chutney Recipe

Caribbean Sauces

2 Anaheim peppers, roasted, peeled, diced
2 hot chile peppers, seeded, minced
(like Scotch Bonnet or Habanero)
2 cups apple cider vinegar
1 tablespoon salt
3 cups brown sugar
1/4 cup tamarind paste
4 mangoes, peeled, diced
2 small onions, finely chopped
6 ounces golden raisins
1/2 t celery seeds
3 garlic cloves, minced
1 tablespoon grated ginger
1 lg. lime, juiced
1/4 cup whole cloves
1 teaspoon cinnamon
1 tablespoon whole mustard seeds

In a large enamel pot combine the peppers with the vinegar, salt, and sugar. Cook over medium heat until the sugar dissolves. Add remaining ingredients and bring to a boil. Simmer, undisturbed for 4 hours. Remove from heat, cover, and set aside for 2 hours. Refrigerate overnight.


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