Recipe - Banana-Green Mango Chutney

1 lg Yellow Onion, Diced Small
2 tablespoon Peanut Oil
1 Unripe Mango, Peeled And
Diced Small
1 cup White Vinegar
1 cup Fresh Orange Juice
1 pound Very Ripe Bananas, Sliced
About 1/4inch Thick
1 tablespoon Grated Fresh Ginger
One half cup Raisins
One half cup Dark Brown Sugar, Firmly
Packed
1 tablespoon Finely Chopped Fresh Serrano
Or Jalapeno Chile (Or
You May Substitute Three fourths Tbls
Red Pepper Flakes)
Salt And Freshly Cracked
Black Pepper, To Taste
1 teaspoon Allspice

NOTE: Use this basic chutney with your very spicy hot dishes.

Yield: About 5 Cups

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.

From The Thrill Of The Grill by Chris Schlesinger & John Willouughby

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini