Recipe of Any-night-of-the-week California Farm Mango Peel Chutney Dip
Hello everybody, it's Jim, welcome to our recipe site. Today, we're going to make a special dish, Simple Way to Make Speedy California Farm Mango Peel Chutney Dip. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from California Farm Mango Peel Chutney Dip, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Mango Peel Chutney Dip delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Mango Peel Chutney Dip is 2 people, makes a pint of chutney dip.. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Mango Peel Chutney Dip estimated approx 3 hours.
To begin with this recipe, we must first prepare a few components. You can cook California Farm Mango Peel Chutney Dip using 14 ingredients and 2 steps. Here is how you cook that.
Lots of flavor and vitamins from over ripe mango peels and lime peels to make this tangy chutney dip.
Ingredients and spices that need to be Get to make California Farm Mango Peel Chutney Dip:
- Peels of 2 or 3 ripe mangos and pits
- Peel of one lime
- Small white onion
- 4 slices fresh ginger
- 1 small dried pepper, arbol for hot, kashmiri for mild
- 2 fresh banana peppers
- 1/2 cup gold raisins or dark raisins
- 2 garlic cloves
- 6 Fresh Mint leaves
- Cup apple cider vinegar
- 1/2 Tsp liquid smoke
- 1/2 tsp Pink Himalayan Rock Salt
- Equipment: food processor, sterilized mason jar with lid, sauce pan
- Cost: peels, free, raisins 50 cents, ginger 20 cents, other 30 cents, $1 per jar
Instructions to make California Farm Mango Peel Chutney Dip
- Remove bitter white pith from inside lime peel, slice peel in thin strips. Quarter mangos when ripe enough to pull peels off with fingers. Save mangos. Cut peels in thin strips. Put raisins, sliced onion, garlic cloves, mango peels, dried red pepper and sliced fresh ginger in food processor, pulse till chopped.
- Put apple cider vinegar in sauce pan, add food processor ingredients and mango pits, spices, bring to boil, simmer three hours till soft, condensed and thickened. Remove pits. Put in sterilized mason jar, seal, put upside down to cool. Keep in fridge. Left shows dark raisin chutney, right shows golden raisin. Use as dip for corn chips, pickles, chicken wings, tortillas. Enjoy.
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