Apricot-Mango Chutney

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Apricot-Mango Chutney
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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.

Ingredients


4 medium apricots, diced
3 medium mangos, peeled & diced
8 oz. sugar
2 cups white wine vinegar
1 teaspoon cardamom
1 teaspoon dried ginger
1 teaspoon salt
1 teaspoon white pepper
1 red bell pepper, finely diced
8 ounces golden raisins
1/2 red onion, finely diced


Instructions


Combine all ingredients in a saucepan and simmer, uncovered, for 45 minutes.  Cool, then place in clean jars and refrigerate.  Warm up to use with meat recipes.
Servings
4
Servings
4
Apricot-Mango Chutney
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.

Ingredients


4 medium apricots, diced
3 medium mangos, peeled & diced
8 oz. sugar
2 cups white wine vinegar
1 teaspoon cardamom
1 teaspoon dried ginger
1 teaspoon salt
1 teaspoon white pepper
1 red bell pepper, finely diced
8 ounces golden raisins
1/2 red onion, finely diced


Instructions


Combine all ingredients in a saucepan and simmer, uncovered, for 45 minutes.  Cool, then place in clean jars and refrigerate.  Warm up to use with meat recipes.
Servings
4
Servings
4
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