Madras Mango Chutney
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
2 cloves garlic, crushed
2 tsp. peeled and grated fresh gingerroot
1/2 tsp. each ground cinnamon, cumin, mace, ground cloves
1 tsp. each salt, freshly-cracked black pepper, prepared curry
2 Tbsp. apple cider vinegar
3 cups peeled and finely diced mango
1/2 cup organic rice syrup (found in natural foods stores)
1 large green finger-hot chile, stemmed, seeded and finely chopped
2/3 cup currants or raisins
Make a paste of the crushed garlic, grated ginger, all the spices, curry powder, salt and pepper, and vinegar. Place the mango pieces into a 2 quart pot with the rice syrup, spice paste, chopped finger-hot chile, and currants or raisins. Simmer the mixture until it becomes as thick as a jam, stirring often. Cool the chutney before serving.
Recipe from The Vegetarian Journal.