Chutney recipes

Green Mango-Carrot Chutney with Ginger and Coriander

Course : Chutney
Serves: 1

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Ingredients:

3 medium green mangos, peeled and sliced off the pit

1 large carrot, peeled and the ends trimmed

1 tablespoons fresh ginger -- minced

1 teaspoon garlic -- minced

1/2 cup red wine vinegar

3 tablespoons molasses

1 tablespoons coriander seed -- crushed

2 tablespoons lime juice (about 1 lime)

1 teaspoon salt and freshly cracked pepper -- to taste

Preparation / Directions:

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 1/2 cups. This chutney will keep, covered and refrigerated, about 4 days.

Green Mango-Carrot Chutney with Ginger and Coriander

Ingredients:

Preparation / Directions:

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