Apple, mango, raisins and
molasses add the sweet notes to mustard's vinegary spiciness.
This condiment would go well with cooked sausages or on baked
ham or turkey sandwiches.
Creole Chutney
Mustard
- 1 cup water
1/2 cup raisins
1 cup diced peeled apple
2 cups brown mustard
1 cup diced peeled mango, (see cooking tips)
2 tablespoons molasses
1/2 teaspoon ground cinnamon
- In a heavy saucepan over
medium-high heat, bring water to a boil. Reduce heat to medium
and add raisins and apple; blanch for 2 minutes. Drain, then
place in a bowl and refrigerate until thoroughly chilled. Add
brown mustard, mango, molasses and cinnamon, stirring until well
mixed. Serve chilled.
Makes about 32 servings.
Cooking Tip: To Peel a
Mango: Stand the mango on end and slice down along the sides
of the large flat pit with a boning knife or other long, flexible
knife, curving around the pit as you slice. You will end up with
three sections: two larger, rounded sections and a flat center
section. Score the fruit in each rounded section lengthwise into
slices, then crosswise into chunks, if desired. Holding a rounded
section by its edges, push at the curved bottom to turn the rind
inside out. The slices or chunks can then be cut away from the
rind. Trim away rind from the flat center section and separate
as much fruit as possible from the pit. Always cut away from
yourself and be careful - mango is very slippery.
