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Recipe by: mazilia
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See below ingredients and instructions of the recipe
1 1/2 c Vinegar 1 ts Ground coriander
1 1/2 c Brown sugar 1 tb Curry
5 c Diced or sliced mango 1/4 ts Cayenne pepper
1 tb Minced garlic 1 ts Salt
2 tb Ground ginger
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
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Submitted By BOBBI ZEE On 04-13-95
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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