Green Mango-Carrot Chutney With Ginger and Coriander

• 3 green mangoes, peeled and sliced off the pit
• 1 large carrot, peeled and the ends trimmed off
• 1 tablespoon minced fresh ginger
• 1 teaspoon minced garlic
• 12 cup red wine vinegar
• 3 tablespoons molasses
• 1 tablespoon coriander seed, crushed
• 2 tablespoons lime juice (about 1 lime)
• salt
• freshly cracked black pepper

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

green mangoes, carrot, fresh ginger, garlic, red wine vinegar, molasses, coriander seed, lime juice, salt, freshly cracked black pepper

Taken from www.food.com/recipe/green-mango-carrot-chutney-with-ginger-and-coriander-176088 (may not work)