Jamaican
Mango and Tomato Chutney Recipe
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Jamaican Mango And Tomato Chutney Recipe |
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INGREDIENTS |
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2 cups Jamaican spring water |
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1½ cups coarsely chopped Jamaican onion |
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2 cups Jamaican mango sliced |
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1 cup snipped dried Jamaican tomatoes |
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1 cup raisins |
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½ Jamaican scotch bonnet pepper diced |
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½ cup brown sugar |
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¼ cup cane vinegar |
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2 tsp. white vinegar |
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PREPARATION |
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1. Combine the first 6 ingredients in a 3-quart
saucepan; bring to a boil and simmer, stirring occasionally, for 15 minutes,
or until tomatoes are softened. |
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2. Add remaining ingredients and simmer for 20 to
30 minutes, stirring occasionally, until most liquid has been absorbed. |
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3. Cool and pack in air-tight containers. May be
kept in the refrigerator 2 to 3 weeks or frozen for up to 12 months. |
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Serve with Jamaican roast pork recipe, Jamaican
roast beef recipe or Jamaican grilled chicken recipe. |
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