Green Mango Carrot Chutney With Ginger And Coriander Food

GREEN MANGO CHUTNEY

Steps:

• Heat oil in saucepan and saute onions for 4 minutes. Add jalapenos and cumin seeds and saute until fragrant. Add the cloves, cinnamon, and coriander. When fragrant, add the mangoes. Bring to a boil, reduce to simmer and cook until mangoes are soft. Add the lime juice, rice wine vinegar, 1/4 cup vegetable oil, minced ginger, and Demerara sugar and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally until chutney is thick. Pour into hot and sterilized jars and seal when cold.

CARROTS WITH MANGO CHUTNEY

Steps:

• Cook carrots until tender crisp.
• Drain well.
• Reduce heat and add butter, ginger and orange juice concentrate.
• Cook 2 - 3 minutes.
• Add chutney and cook until very hot.
• Season.
• P.S. These are not too sweet, but I am sure sugar could be added to suit personal tastes.

GREEN MANGO-CARROT CHUTNEY WITH GINGER AND CORIANDER

Steps:

• Using the largest holes in your kitchen grater, shred the mangoes and the carrots.
• Mix together with the remaining ingredients in large bowl.
• Allow to stand, covered for about 1 hour before serving so the tastes mingle and mellow.
• This chutney will keep, covered and refrigerated, about 4 days.