Recipe - Jalapeno Chutney

4 md Fresh mangos
Three fourths cup Raisins
One half cup Light brown sugar
3 cup Sugar
One half tablespoon Fresh garlic; minced
One half cup Honey
1 tablespoon Lime juice
One half cup Water
One fourth cup Vinegar
One half tablespoon Ginger; (ground)
2 tablespoon Diced red bell pepper
One half cup Diced fresh jalapenos
1 teaspoon Salt
One half tablespoon Fresh ground black pepper

Several weeks ago somebody asked me for this recipe. Didn't reply cause I
couldn't find it until now. This stuff is great with pork, chicken or
turkey — anything you want to give some kick!

15th Street Cafe Austin, Texas

Peel mangos and cut from the pit. Chop into chunks. Place all ingredients
into large pot. Bring mixture to boil and continue boiling uncovered for 25
minutes. Mixture will thicken slightly as liquid is reduced. Pour into
large bowl of food processor, pulsing briefly to coarsely mince chutney
before serving. Makes approximately 4 cups.

Note: (1) When making this recipe, make sure your kitchen is well
ventilated because of the boiling jalapenos (2) Many folks will find this
recipe hot enough as is, but I add 2 or 3 cups of peppers (rather than only
One half cup), to really make this recipe sizzle. Enjoy!

Posted to bbqdigest by "Garry Howard" garry@netrelief.com on Sep 1,
1998, converted by MM_Buster v2.0l.