Recipe: Mango Chutney
2 - 3 large mangos, peeled and chopped
2 cups pineapple chunks
1/2 teaspoon garlic, minced
1/2 cup onion, chopped
1 medium jalapeño, diced
1/2 red bell pepper, diced
1 teaspoon ginger powder or fresh finely minced
1/2 teaspoon corainder
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup sugar, granulated or brown
1/2 cup vinegar
1/2 cup water
salt to taste
Combine all ingredients in a large saucepan and bring to a boil.
Reduce heat to simmer and cook, uncovered for 20 minutes until mango is tender
and the sauce thickens. Remove from heat and allow to cool.
Chutney's can be canned for long term storage, or they'll usually last up to four weeks in the refrigerator.