Recipe - Green Mango-Carrot Chutney With Ginger And Coriander

3 Green mangos; peeled &
cut or sliced up off the pit
1 lg Carrot; peeled & the ends
trimmed
1 tablespoon Fresh ginger; minced
1 teaspoon Garlic; minced
One half cup Red wine vinegar
3 tablespoon Molasses
1 tablespoon Coriander seed; crushed
2 tablespoon Lime juice; (about 1 lime)
Salt & freshly cracked
pepper; to taste

Using the largest holes of your kitchen grater, shred the mangoes and
carrots. Mix together with the remaining ingredients in a large bowl. Allow
to stand, covered, for about l hour before serving so the tastes mingle and
mellow. Makes about 3 One half cups. This chutney will keep, covered and
refrigerated, about 4 days. NOTES
: While we usually think of chutneys as being cooked, they can also be raw.
In tropical climates, mangoes and similar fruits are used as vegetables
when green and as fruits when they are ripe. Here, the firmness and slight
tartness of the green mangoes give this chutney a distinctive texture and
taste. This one can go with anything, but it's just as good by itself as a
side dish/salad kind of thang. By jeepster4@sprintmail.com on Apr 06, 1997

Recipe by: Chris Schlesinger& John Willoughby

Posted to EATL Digest by Walt Gray waltgray@MNSINC.COM on Mar 8, 1998