Banana-Green Mango Chutney
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
yellow, diced small |
|
| 2 | tablespoons |
peanut oil
|
|
| 1 | each |
mangos
unripe, peeled and diced small |
|
| 1 | cup |
vinegar
|
|
| 1 | cup |
orange juice
fresh |
|
| 1 | pound |
bananas
very ripe, sliced about 1/4" thick |
|
| 1 | tablespoon |
ginger
grated fresh |
|
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
brown sugar, dark
firmly packed |
*
|
| 1 | tablespoon |
serrano chiles
finely chopped, fresh, or jalapeno chile, or 3/4 tbp red pepper flakes |
|
| 1 | x |
salt and black pepper
freshly cracked |
*
|
| 1 | teaspoon |
allspice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
yellow, diced small |
|
| 3E+1 | ml |
peanut oil
|
|
| 1 | each |
mangos
unripe, peeled and diced small |
|
| 237 | ml |
vinegar
|
|
| 237 | ml |
orange juice
fresh |
|
| 453.6 | g |
bananas
very ripe, sliced about 1/4" thick |
|
| 15 | ml |
ginger
grated fresh |
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
brown sugar, dark
firmly packed |
*
|
| 15 | ml |
serrano chiles
finely chopped, fresh, or jalapeno chile, or 3/4 tbp red pepper flakes |
|
| 1 | x |
salt and black pepper
freshly cracked |
*
|
| 5 | ml |
allspice
|
|
Directions
NOTE: Use this basic chutney with your very spicy hot dishes.
Sauté 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.
