Recipe - Green Mango Chutney

One fourth cup Olive oil
One half teaspoon Cumin seeds
One half teaspoon Fennel seeds
One half teaspoon Black or yellow mustard
seeds
1 2One half inch piece fresh
ginger, peeled and cut into
slivers
1 cup Water
1/3 cup Orange juice
One fourth teaspoon Ground turmeric
1 One half pound Green; unripe mangoes,
peeled and cut into strips
, (up to 2) 1One fourth inch
thick and 2 to 3 inches
long
1 teaspoon Salt
3 tablespoon Sugar
3 tablespoon Dark brown sugar
1 Green chili; cut into
slivers
One half teaspoon Cayenne pepper

In heavy saucepan, heat the oil over medium high heat. Stir in cumin,
fennel seeds, and mustard seeds. When the mustard seeds begin to pop, add
the ginger. Cook for about 2 minutes, then add the water, orange juice and
turmeric. Bring to a boil. Cover, lower heat and simmer for 15 minutes. Add
the mango, salt, sugars, chili, and cayenne. Combine and simmer for 25 to
30 minutes, uncovered, or until chutney is thick and mango is translucent.

Yield: 2 One half cups

Recipe by: Cooking Live Show #CL8991

Posted to MCRecipe Digest V1 #903 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997