| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 mittel | Fresh mangos |
| 3/4 Tasse | raisins |
| 1/2 Tasse | light brown sugar |
| 3 Tasse | sugar |
| 1/2 Esslöffel | garlic minced, fresh |
| 1/2 Tasse | honey |
| 1 Esslöffel | lime juice |
| 1/2 Tasse | water |
| 1/4 Tasse | vinegar |
| 1/2 Esslöffel | Ginger ground |
| 2 Esslöffel | red bell pepper diced |
| 1/2 Tasse | Diced fresh jalapenos |
| 1 Teelöffel | salt |
| 1/2 Esslöffel | black pepper freshly ground |
|
Several weeks ago somebody asked me for this recipe. Didn't reply cause I couldn't find it until now. This stuff is great with pork, chicken or turkey — anything you want to give some kick!
15th Street Cafe Austin, Texas
Peel mangos and cut from the pit. Chop into chunks. Place all ingredients into large pot. Bring mixture to boil and continue boiling uncovered for 25 minutes. Mixture will thicken slightly as liquid is reduced. Pour into large bowl of food processor, pulsing briefly to coarsely mince chutney before serving. Makes approximately 4 cups.
ventilated because of the boiling jalapenos (2) Many folks will find this recipe hot enough as is, but I add 2 or 3 cups of peppers (rather than only 1/2 cup), to really make this recipe sizzle. Enjoy!
|
|
Anmerkungen zum Rezept:
keine |
