Quick Mango Chutney

From: arielle@taronga.com (Stephanie da Silva)
Date: Thu, 7 Oct 1993 16:09:07 GMT

Last one from my Oz mum-in-law.  This one appears to have been photocopied
from a Miami-area newspaper.

1 pound unripe mangoes
1/3 cup light brown sugar, packed
1/4 teaspoon ground fennel
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
2/3 cup water
1/4 cup raisins
2 teaspoons cornstarch dissolved in 2 tablespoons water
2 teaspoons vegetable oil
1/2 teaspoon black or yellow mustard seed, crushed

Peel mangoes and cut in half.  Remove pit and discard.  Cut flesh into
1/4 inch thick slices.

Combine mango, sugar, fennel, cumin, pepper flakes, salt, water and
raisins in a saucepan and bring to a boil.  Cook over medium heat,
partly covered, for 6 minutes or until mango is soft and translucent.
Stir in cornstarch and continue cooking until chutney thickens.  Turn 
off heat.

Heat the oil in a small skillet until hot.  Add mustard seeds.  Let
spice sizzle for 10 seconds then immediately pour the entire contents 
of the pan over the chutney.  Mix well and serve warm, at room
temperature, or chilled.  Keeps for a day at room temperature and 4 
weeks refrigerated.  Makes 2 cups.

Note: This chutney can be made with ripe mangoes; just add a tablespoon
of lemon juice to cut the sweetness.


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