Hot Lime and Mango Chutney

"From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to cool and chill."
 
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photo by 2Bleu photo by 2Bleu
photo by 2Bleu
Ready In:
55mins
Ingredients:
10
Yields:
2 3/4 cups
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ingredients

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directions

  • Place all ingredients in large noncorrosive saucepan and heat, stirring occasionally, over high heat to boiling. Reduce heat to low and simmer uncovered, stirring occasionally, until thickened, 25-35 minutes.
  • Remove chutney from heat and let cool to room temperature. Transfer to serving bowl and refrigerate covered 1 hour.
  • Serve cold with roast pork or chicken, curried dishes, or fish. Store covered in refrigerator up to 1 month.

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Reviews

  1. This gets 5-stars for the WOW factor in flavor & heat. I made a half batch using Sunmaid fruit bits for the raisins. Just 1 small red chili pepper does the trick, and if you don't like it *super* hot, leave out the seeds. The flavors in this chutney blend wonderfully. Next time I'll double the mango though, just cause I love mangos. :) We can't wait to try it with roast pork. Thanks for sharing this very simple and flavorful chutney.
     
  2. Made for the Bahamas Region of Culinary Quest #3 - I’m a big fan of mango chutney & a bigger fan of this recipe because it adds a heat factor not usually present in most ultra-sweet commercial products. I use chutney primarily on grilled meats & some sammies. For our dinner last night we had a lovely grilled lamb tenderloin & this chutney was perfect w/it. I halved the recipe & also used just 1 red chili w/o the seeds as a compromise for my DH & his tender Icelandic palate. That was the only change I made. This was a quick, easy-fix & a pleasure to eat. Thx for sharing this recipe w/the Quest.
     
  3. I'm sorry, but this is the worse chutney I have ever made. I followed the recipe to the letter, and after it was finished, I had to add water, salt, and sugar, and it still could use some more help.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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