Date:    Sat, 04 Sep 93 15:33:44 CDT
From:    sysbill@tenforward.cc.uky.edu

This is from The Arrowhead Mills Cookbook by Vicki Rae Chelf.  It's for
Neal, Barbara, and all you out there who have access to good cheap
mangoes.  The explicit instructions are characteristic of the book as
a whole.  

Make this easy chutney to add an exotic touch to curries and grain
dishes

MANGO CHUTNEY

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Yield:  about 1 2/3 cups      Time: 15-20 minutes
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1 large mango
2 tbs. balsamic vinegar
1/2 c. raisins
1 tbs. honey
2 tsp. grated fresh ginger
1/2 tsp. cinnamon
Dash of cayenne pepper, or to taste
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1.  The mango must be good and ripe so that it will be sweet 
enough.  The skin should be orange-red with black spots, and give
slightly to pressure.  With a sharp paring knife, peel the mango: Insert
the knife at the stem end, going deep enough to cut through the skin 
but not the fruit.  Cut all the way around the widest part of fruit.  
Then cut the skin lengthwise three or four times on each side.  Now
remove the skin:  Starting at one end or the other, just peel off the 
strips of skin that you have cut.  If the mango is fully ripe, the skin
will peel off easily.

2.  Slice the flesh away from the large, flat pit in the center of the 
fruit, and dice the flesh.  Measure 1 1/2 cups of fruit and combine
it in a heavy saucepan with the remaining ingredients.  Stirring
constantly, bring the mixture to a boil.  Reduce the heat and simmer 
over low heat, uncovered, for 5-10 minutes or until the raisins are 
plump.

3.  Place the mixture in a blender or a food processor.  Blend briefly;
the chutney is better if it is not too smooth.  Chill before serving.
Mango chutney will keep several days in the refrigerator.

Serve with curries or grain dishes.