MANGO CHUTNEY   
  Ingredients :
    1 mango, peeled and pit removed
    1 tablespoon olive oil
    1 small white onion, finely chopped
    1 small red pepper, seeded and deveined, finely chopped (1/2 cup)
    1 ají amarillo fresco / fresh yellow aji (chili), rinsed, seeded and deveined
    2 tablespoons golden raisins
    ¼ teaspoon ground cinnamon
    1 tablespoon lemon juice, approximately
    2 teaspoons cider vinegar
    1 tablespoon cilantro, finely chopped

  Preparation:

Place half of mango in the blender or food processor and purée until smooth. Transfer mango purée to a bowl.

Dice remaining mango and combine with pureée. Set apart.

Heat oil in a skillet. Add onions and cook, covered, over low fire until transparent. Add red pepper, aji and cook until tender, 5 to 8 minutes. Stir lemon juice, vinegar, mango and cook until hot. Remove from fire and cool. Add cilantro and mix. Keep in an airtight container in the refrigerator for 2 weeks.

Yields: 1 ¾ cup
 
       
       
 
  Back