From: email@example.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.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.