Mango, Mustard Seed, and Vanilla Chutney
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 cups Onion, finely diced
4 cups Red bell pepper, finely diced
3 cups Mango, finely diced, about 2 medium
1/2 cup Golden raisins
1/2 teaspoon Shallot, minced
1/8 teaspoon Garlic, minced
1 tablespoon Mustard seed
1/8 teaspoon Ground allspice
1/2 cup Dark brown sugar, firmly packed
1/4 cup Granulated sugar
1 cup Orange juice, fresh
1/2 cup Vinegar, malt or red-wine
2 tablespoons Vanilla

Preparation

1 In a large heavy saucepan bring ingredients to a boil, stirring. Simmer mixture, stirring occasionally, about 1 1/2 hours, or until thickened and reduced to about 5 cups, and cool. Chutney keeps in a jar with a tight-fitting lid, chilled, 1 month. 2 Serving Ideas : Serve with grilled chicken or meat. 3 NOTES :Makes about 5 cups.