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Chutney Recipe

Chef ArnoldiChef Arnoldi Posts: 974
edited 11:45AM in EggHead Forum
a sweet/sour & hot codiment that complements Brisket & Chicken done on the BGE. The origin of this codiment is from India & made popular by the British colonists - so it's popular where ever the British colonized. The most famous brand name is "Major Grey" but very expensive to buy. Here is my recipe for 12 servings:

Mango Chutney:

2 large Mango (about 4 cups medium chopped)
1 cup brown sugar
1 cup apple cider
1 cup chopped onion
3 cloves garlic minced
1/2 cup fine chopped ginger
3/4 cup raisins
1 lime (segments removed & medium chopped)
1 orange (segments removed & medium chopped)
1 lemon (segments removed & medium chopped)
1/2 cup molases
1 Tabsp mustard seeds
1 teasp red pepper flakes
1 teasp ground cinnamon
1/4 teasp ground cloves
1/4 teasp ground allspice
and
3 large, clean canning jars

combine all the the ingredients with the medium chopped mango in a stainless steel soup pot& bring to a boil slowly. When boiling, reduce the heat so that you have a gentle boil- stirring every 5 min. Gentle boil for 30 minutes, then laddle into the Masson canning jars & seal.

Allow to cool at room temperature, then refrigerate. Use as needed (will keep refrigerated for up to 4 month)
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