Recipe - Mango Mustard Seed And Vanilla Chutney

3 cup Onion; finely minced
4 cup Red bell pepper; finely
minced
3 cup Mango; finely minced , about 2
medium
One half cup Golden raisins
One half teaspoon Shallot; minced
1/8 teaspoon Garlic; minced
1 tablespoon Mustard seed
1/8 teaspoon Ground allspice
One half cup Dark brown sugar; firmly
packed
One fourth cup Granulated sugar
1 cup Orange juice; fresh
One half cup Vinegar; malt or redwine
2 tablespoon Vanilla

In a large heavy saucepan bring ingredients to a boil, stirring. Simmer
mixture, stirring occasionally, about 1 One half hours, or until thickened and
reduced to about 5 cups, and cool. Chutney keeps in a jar with a
tightfitting lid, chilled, 1 month.

Serving Ideas : Serve with grilled chicken or meat.

NOTES : Makes about 5 cups.

Recipe by: Glenn's Restaurant and Cool Bar Gourmet 9/95

Posted to MCRecipe Digest V1 #899 by Country Gourmet
oselands@countrygourmet.com on Nov 11, 1997