Mango Chutney

Answer 1

Ingredients

• 1 1/4 lb Sweet red peppers cored
• Seeded cut into 1/4 inch Dice (3 cups) 12 oz Dried apricots cut into 1/4
• Inch dice 1 c Raisins
• 1 lg Onion fine chopped
• 5 cl Garlic thinly slivered
• 1 3-inch piece fresh
• Gingerroot peeled and thin Slivered (3 cup) 1 1/2 ts Salt
• 1 ts Cumin seeds
• 1 1/2 ts Crushed red pepper flakes
• 3/4 ts Mustard seeds
• 1 c Sugar
• 3/4 c Red wine vinegar

Combine sweet red peppers, apricots, raisins, onion, garlic, gingerroot, salt, red pepper flakes, cumin seeds, mustard seeds and sugar in large saucepan. Cook, uncovered, stirring occasionally, over medium heat until sugar dissolves, about 5 minutes. Add vinegar. Cook stirring often, until mixture is shiny and thick 30- 35 minutes. Cool. Cover and refrigerate.

Answer 2

Ingredients

• 1 1/2 c Vinegar
• 1 1/2 c Brown sugar
• 5 c Diced or sliced mango
• 1 tb Minced garlic
• 2 tb Ground ginger
• 1 ts Ground coriander
• 1 tb Curry
• 1/4 ts Cayenne pepper
• 1 ts Salt

PLACE VINEGAR AND SUGAR in a pot, place over medium heat, bring to a boil and cook until the liquid reduces and thickens. Add all other ingredients, simmer for 5 minutes and remove from the heat. Let the mixture cool to room temperature and pack into jars. The chutney tastes better after about 2 weeks. If you want to keep it longer, you can can it. Makes 8 Cups

Answer 3

Ingredients

• 1 ea Mango
• 1 ea Jalapeno peppr
• 2 tb Fresh corriander
• 1 ea Juice of 1 lemon
• 1 ts Olive oil

Dice Mango, jalapeno pepper and fresh coriander very finely. Combine. Add lime juice and olive oil. Serve the soup with a generous dollop of sour cream and another generous dollop of Mango Salsa on top of the sour cream.