Deep fry the aubergines whole and then remove the skins. Clean and slice the onion finely. Liquidize or crush the aubergines and chile. Heat some oil in a pan and fry the onion until soft but not brown. Remove skin from tomatoes and slice in half, remove seeds. Slice tomatoes into fine strips. Add onion to aubergine mix. Add tomatoes and vinegar. Mix well and season to taste.

From: from "A taste of Mauritius" - Paul Jones & Barry Andrews ISBN 0 333 34005 1
Posted By: Peter Moss, pmoss@yoda.alt.za
Post Date: Sun, 13 Dec 1998

1. Place the green tomatoes, onions, and papayas in a large heavy pot. Add the sugar, vinegar, salt, and spices. Stir well.
2. Bring the mixture to a boil, reduce the heat slightly, and simmer uncovered until the mixture is thick, about 1 hour. Add peppers at the end.
3. Cool to room temperature, then refrigerate covered until ready to use. The chutney will thicken slightly as it chills. If you prefer a less liquidy chutney, drain a bit off.
Makes 4 cups

note: I poured the warm mixture into hot jars and sealed them up to give as gifts. I guess if you use different peppers you may want to cook them into the mix sooner.

From: "All Around the World Cookbook" by Shelia Lukins.
Posted By:Suzbabe
Post Date: Sun, 19 Oct 1997

For those of you interested in Indian foods I'm posting here a chutney (Indian definition -more like a salsa than what occidental's call chutney) that is based on chutney - The stuff is very cilantro-sweet-hot. With Indian food, rice, chile-pickles... is excellent.

Toss it in processor and grind away - stop short of making a paste - taste, adjust chiles, sugar... to taste - leave some texture.

Some substitutions - In a pinch I've substituted frozen limeade concentrate straight out of the can for the lime juice and some of the sugar.

The stuff keeps pretty well in the coolerator, the color deteriorates with time from bright green to camouflage. Eventually, in about two weeks, some blue and pink fuzz will grow on the top - at this point it is gone.

From:J H Fox
Posted By:J H Fox
Post Date: Wed, 16 Jul 1997

Try this. It's served as a condiment in most Indian restaurants: if you don't have access to papadums to dip into the stuff, corn chips will do quite nicely, along with any other items you usually like to dip into spicy substances.

Put first 4 ingredients in a blender or food processor along with 3 TB water. Process until smooth.
Beat yogurt in a bowl until it is creamy. Add cilantro mixture and fold in.Add salt to taste.

From: Madhur Jaffrey's World of the East.       Book Details at:
Posted By: pamra@rockland.net, Alexandra Soltow
Post Date: Mon, 11 May 1998

Roast the coconut until light brown. Ensure all ingredients are dry. Place all ingredients in a liquidizer and blend/grind until a paste is formed.

From: Mauritius
Posted By:
Post Date:

Combine grated orange rind, orange juice, cranberries, onion, glace pineapple, garlic, gingerroot and vinegar in a large stainless steel or enamel saucepan. Bring to a boil, stirring occasionally. Boil gently, covered, until cranberries soften, about 15 minutes. Fill boiling water canner with water. Place 6 clean half-pint (250 mL) mason jars in canner over high heat. Stir sugar, raisins, mustard, cayenne pepper, cinnamon, cloves and water into cranberry mixture. Boil gently, stirring occasionally to prevent sticking, about 20 minutes. Mixture should be slightly runny and will thicken upon cooling. Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound. Ladle hot chutney into a hot jar to within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center BERNARDIN Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining chutney. Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store jars in a cool, dark place.

From: www.home-canning.com
Posted By:
Post Date:

1. Rinse and pick over Cranberries, discarding stems or blemished berries. Peel, core and finely chop the Pineapple. Peel and grate or mince the Ginger. Seed and mince the Chili. Remove two strips of zest from the lemon with a vegetable peeler and extract the juice from the fruit. Tie the Lemon zest and spices (if using whole spices) in a piece of cheesecloth, or just add them to the pot.

2. Combine all ingredients in a saucepan. Because of the Cranberry's high acidity, they should not be placed in an aluminum or cast iron pan. Bring to a boil. Reduce heat and simmer the chutney for 8-10 minutes, or until the Cranberries begin to pop. Correct the seasonings, adding more sugar, vinegar and lemon juice as needed; the Chutney should be a little sweet a little sour and a little spicy. Refrigerate at least 2 hours, preferably overnight. Remove the cheesecloth bundle.

Yield: 4 Cups, or 6 - 8 servings Prep Time: 15 Minutes
Cooking Time: 10 - 15 Minutes, plus 2 Hours or more for chilling

From: The New York Times, with alternate ingredients.
Posted By: Michael Bowers, Via: Chile Head Mailing List
Post Date: Thu, 20 Nov 1997

Peel mango and slice flesh away from the stone. Discard the stone and cut the flesh into 2.5cm cubes. Put mango, ginger and chile pepper into blender with coriander leaves and salt. Add the yoghurt and blend until smooth. Transfer chutney to bowl, cover and place in fridge overnight to allow flavours to blend before serving.

Makes 300ml.

Origin: 'Sainsbury's - Cooking with Garlic, Ginger and Chillies'
Posted By:Graeme

Put all Ingredients Except Mixed Spice in a Large Pan -Stainless or Enamel .Stand overnight . Next Morning add mixed spice and simmer 2-3 hours ,remove peppercorn bag ,place in sterilized jars and seal when cold.. Leave for as long as you can resist - generally the next day is too long...

Now this is the original recipe i work from , i adjust it to the number of green mangoes i can get now i don't have a tree . Never made it with 9 pounds of mangoes , don't think I could afford to !

P.S. Imperial teaspoon is slightly different to yours so is cup sorry .

From: Luke in Oz
Posted By:lukasz
Post Date: Mon, 17 Nov 1997

Peel the green paw-paw, remove seeds and grate it thinly. Add salt (according to taste) and mix well. After 1 1/2 hours squeeze in a thin cloth to remove as much juice as possible. Expose the pulp to the sun for half a day. Heat a little oil.
Mix 1 tablespoon of turmeric powder with a little water to form a paste.
Add paste to the oil and stir in well for 2 to 3 minutes. Remove from the heat and add green paw-paw pulp and crushed chiles.
Mix well with 2 to 3 tablespoons of vinegar.

From: Jeannette Ah Chok of Rose-Hill, Mauritius.
Posted By: Peter Moss, pmoss@yoda.alt.za. Via: Chile Head Mailing List
Post Date: Sun, 13 Dec 1998

Ingredients

Heat the oil in your pan and gently fry the garlic and ginger until it starts to colour, then add the rest of the spices and cook for another three minutes. Add the vinegar, apples, habs, sugar and salt, and simmer for around half an hour until you have a thick, pulpy mixture. The idea is for the apples to completely disintegrate. Put into hot sterilised jars, seal at once with vinegar-proof lids and try to forget it for about 2 months. Then, enjoy! It keeps well without refrigeration.

From: Roger Shezall
Posted By:Roger Shezall
Post Date: Wed, 26 Nov 1997< >

This is a sweet-hot treat that can turn an ordinary meal into someting special. Save a few jars back to give as gifts for those times when you need something in a hurry. Wear rubber gloves when cutting the jalapeños.

Core and chop the unpeeled pears. Seed and chop the jalapeños and green and red bell peppers. Chop the onion. The chopping can be done in a food processor, but do not overprocess. In a kettle that holds at least five quarts, combine the chopped pears, chopped peppers, onion, vinegar, honey, ginger, and salt. Bring to a boil and simmer, uncovered, until reduced to 6 cups--about one hour. As mixture thickens, stir often to prevent sticking. Pour into sterilized jars and seal with canning lids. Even unsealed, this relish can be stored in the refrigerator for several months.
makes 3 pints

From: "The Tumbleweed Gourmet" by Carolyn Niethammer (Out of Print?)
Posted By: Andie Paysinger, asenji@earthlink.net | http://home.earthlink.net/~asenji/
Post Date: Sun, 07 Jun 1998

Peel and cut the mango into eight pieces.
Add salt and marinate for two hours in the sun.
Crush or liquidize all other ingredients.
Mix with oil.
Add the mangos to the mixture and mix.
Allow the mixture to marinate for a few days.

From: "A taste of Mauritius" - Paul Jones & Barry Andrews
Posted By: Peter Moss, pmoss@yoda.alt.za. Via: Chile Head Mailing List
Post Date: Sun, 13 Dec 1998

Peel and dice mango into a bowl-- it should be pretty messy or it isn't ripe enough. Add the remaining ingredients in the order given, squeeze the lime over it, and mix the whole thing thoroughly. Cover and refrigerate at least overnight, the longer the better. I use this chutney as a steak sauce, but it's quite versatile so be creative! I find that the fresh heat of the habanero compliments mangoes better than any other pepper. I've added the red bell only for color.

Origin: ???
Posted By:???

My sainted wife of 49 yrs(not her age) has a fabulous recipe for Nectarine and Lime Chutney...she has been making it for years, and I have never ever seen this recipe before anywhere, part is from her head and part from another recipe of her late Mothers...Makes 4 pints

Heat sugar, vinegar, salt, cayenne and allspice in large stockpot to boiling: reduce heat...simmer 10 minutes.
Process nectarines in food processor with steel blade, pulsing until coarsely chopped...move to large bowl.
Repeat, chopping limes, onion,pepper and ginger separately...transfer to same bowl, add raisins, toss to mix well.
Add nectarine mixture to syrup. Heat to boiling , reduce t o simmer, stirring occasionally until thickened. Ladle into hot, sterilized pint jars, leaving half inch headspace. Adjust lids and process in boiling water bath for 10 minutes....makes four pints of a wonderful chutney! Hope you'all try it and it really goes well with any spicy, chile-head food! Trust me....Cheers, Doug and Marie in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Fri, 24 Apr 1998

Toss it in processor and grind away - stop short of making a paste - taste, adjust chiles, sugar... to taste - leave some texture.

Some substitutions - In a pinch I've substituted frozen limeade concentrate straight out of the can for the lime juice and some of the sugar.

The stuff keeps pretty well in the coolerator, the color deteriorates with time from bright green to camouflage. Eventually, in about two weeks, some blue and pink fuzz will grow on the top - at this point it is gone.

From: JHFox@aol.com
Posted By: JHFox@aol.com
Post Date: Wed, 16 Jul 1997

Pour boiling water over Tamarillos to remove skin. Cut up the Onions, Apples and tamarillos finely. Add all other ingredients. Place in pan bring to boil and continue boiling for 2 hours. Place in sterilized glass jars. Seal when cold

From: Luke in Oz
Posted By: lukasz, lukasz@midcoast.com.au
Post Date: Sun, 07 Jun 1998

Mango: Hard, ripe, peeled, seeded and sliced. Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and simmer for about 20 minutes, stirring frequently. Remove from heat, cover, and let stand for about 12 hours. Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal.
Makes: 4 1/2 pint jars.

From: ??
Posted By: ??
Post Date: ??