Mango and Shallot Chutney
From chefmeow 14 years ago
- 20 minutes to make
- Serves 8
MANGO AND SHALLOT CHUTNEY This recipe came from an estate sale. I obtained it when I purchased the family collection from the Markie Estate in Sachse, Texas in 1982.
Ingredients
- 3 cups mango shopping list
- 3 ounces shallots peeled and thinly sliced shopping list
- 1-1/2 cups cider vinegar shopping list
- 1/4 cup lemon juice shopping list
- 1 cup brown sugar packed shopping list
- 1/2 cup golden raisins shopping list
- 1 tablespoon peeled and minced fresh ginger shopping list
- 2 cloves garlic minced shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon ground cinnamon shopping list
How to make it
- In a large saucepan combine mango, shallots, vinegar and lemon juice.
- Bring to boiling then reduce heat and simmer stirring occasionally for 5 minutes.
- Add remaining ingredients to pan then simmer stirring frequently for 15 minutes.
- Cool and spoon into refrigerator or freezer containers.
- Cover and chill then serve chilled or at room temperature with meats, burgers or fish.
People Who Like This Dish 1
- gecko Cleveland, OH
- chefmeow Garland, TX
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