Green Mango-Carrot Chutney with Ginger and Coriander

Course : Chutney
Serves: 1
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3 medium green mangos, peeled and sliced off the pit
1 large carrot, peeled and the ends trimmed
1 tablespoons fresh ginger -- minced
1 teaspoon garlic -- minced
1/2 cup red wine vinegar
3 tablespoons molasses
1 tablespoons coriander seed -- crushed
2 tablespoons lime juice (about 1 lime)
1 teaspoon salt and freshly cracked pepper -- to taste

Preparation / Directions:

Using the largest holes of your kitchen grater, shred the mangoes and carrots. Mix together with the remaining ingredients in a large bowl. Allow to stand, covered, for about l hour before serving so the tastes mingle and mellow. Makes about 3 1/2 cups. This chutney will keep, covered and refrigerated, about 4 days.

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