Mango and tamatar chutney
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May be kept in the refrigerator 2 to 3 weeks or frozen for up to 12 months.
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Mango and tamatar chutney recipe - How to make Mango and tamatar chutney
Cooking Time: Total Time:
2 cups water
1 1/2 cups coarsely chopped sweet onion
2 cups coarsely chopped mango
1 cup snipped dried tomatoes
1 cup raisins
1/2 teaspoon crushed dried red pepper flakes
1/2 cup light brown sugar, firmly packed
1/3 cup red wine vinegar
2 teaspoons white vinegar
- Combine the first 6 ingredients in a 3-quart saucepan; bring to a boil and simmer, stirring occasionally, for 15 minutes, or until tomatoes are softened.
- Add remaining ingredients and simmer for 20 to 30 minutes, stirring occasionally, until most liquid has been absorbed. cool and pack in air-tight containers.
This recipe was contributed by j_surbhi21 on 25 Jun 2005
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