Banana and Green Mango Chutney

Ingredients

1 small lrg Yellow Onion Diced

2 tablespoons Peanut Oil

1 Unripe Mango -- Peeled And

small Diced

1 cup White Vinegar

1 cup Fresh Orange Juice

1 pound Very Ripe Bananas Sliced

About 1/4-inch Thick

1 tablespoon Grated Fresh Ginger

1/2 cup Raisins

1/2 cup Dark Brown Sugar -- Firmly

Packed

1 tablespoon Finely Chopped Fresh Serrano

Or Jalapeno Chile (Or

tablespoon You May Substitute ¾ Red Pepper Flakes)

Salt And Freshly Cracked

Black Pepper -- To Taste

1 teaspoon Allspice

Preparation

NOTE: Use this basic chutney with your very spicy hot dishes.

Yield: About 5 Cups Saute the onion in the oil until clear, about 4 to 5 minutes. Add the mango and cook 2 minutes over medium heat. Add the vinegar and orange juice and bring to a simmer, simmering for 10 minutes more. Add all of the remaining ingredients and bring the mixture back to a simmer. As soon as a simmer is reached, remove the mixture from the heat and cool to room temperature. Serve or store in the refrigerator, covered, for up to 2 weeks.