Serves:

Ingredients:

1 lg Yellow Onion, Diced Small
2 tb Peanut Oil
1 Unripe Mango, Peeled And
-Diced Small
1 c White Vinegar
1 c Fresh Orange Juice
1 lb Very Ripe Bananas, Sliced
-About 1/4-inch Thick
1 tb Grated Fresh Ginger
1/2 c Raisins
1/2 c Dark Brown Sugar, Firmly
-Packed
1 tb Finely Chopped Fresh Serrano
-Or Jalapeno Chile (Or
You May Substitute 3/4 Tbls
-Red Pepper Flakes)
Salt And Freshly Cracked
-Black Pepper, To Taste
1 ts Allspice

Method:

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.
From The Thrill Of The Grill by Chris Schlesinger & John Willouughby