Banana-Green Mango Chutney

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Banana-Green Mango Chutney

 

1 large yellow onion, diced

2 tbsps. peanut oil

1 unripe mango, peeled and diced

1 cup white vinegar

1 cup fresh orange juice

1 lb. very ripe bananas, sliced about 1/4 inch thick

1 tbsp. grated fresh ginger

1/2 cup raisins

1/2 cup dark brown sugar, firmly packed

1 tbsp. finely chopped fresh serrano or jalapeno chili

salt and freshly cracked black pepper

1 tsp. allspice

 

Use this basic chutney with your very spicy hot dishes.

Saute the onion in the oil until clear, about 4 to 5 minutes. Add the

mango and cook 2 minutes over medium heat. Add the vinegar and orange juice

and bring to a simmer, simmering for 10 minutes more. Add all of the remaining

ingredients and bring the mixture back to a simmer. As soon as a simmer is

reached, remove the mixture from the heat and cool to room temperature. Serve

or store in the refrigerator, covered, for up to 2 weeks. Yields about 5 cups.

 

 

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