Hot Lime and Mango Chutney

Name: Hot Lime and Mango Chutney
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 3/4 cups
Ingredients: 2 slightly ripe mangoes, pitted, thinly sliced; 1 medium onion, thinly sliced (about 1 cup); 3/4 cup fresh lime juice (about 5 limes); 1/2 cup raisins; 1/3 cup honey; 1/4 cup cider vinegar; 2 fresh small red chilies, finely chopped, with seeds; 2 garlic cloves, minced; 2 teaspoons lime peel, julienned; 1 1/2 teaspoons minced fresh ginger

(3)

Recipe by JackieOhNo

From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to cool and chill.

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READY IN: 55mins

YIELD: 2 3/4 cups

UNITS: US

INGREDIENTS

Nutrition

2

slightly ripe mangoes, pitted, thinly sliced
1

medium onion, thinly sliced (about 1 cup)
³⁄₄

cup fresh lime juice (about 5 limes)
¹⁄₂

cup raisins
¹⁄₃

cup honey
¹⁄₄

cup cider vinegar
2

fresh small red chilies, finely chopped, with seeds
2

garlic cloves, minced
2

teaspoons lime peel, julienned
1 ¹⁄₂

teaspoons minced fresh ginger

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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