Mango Chutney
A perfect chutney that goes well with chicken.

Servings: Makes about 4 cups

• 3 firm but ripe mangoes, peeled and cubed
• 1/3 cup distilled white vinegar
• 1/3 cup packed dark brown sugar
• 1/3 cup golden raisins
• 1 3/4 teaspoons salt
• 1 inch piece fresh ginger, peeled and minced
• 1 medium jalapeno, chopped including seeds
• 3 cloves garlic, minced
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 red bell pepper, cut into 1/4-inch dice
• 1 - 3 inch cinnamon stick

Toss together mangoes, vinegar, brown sugar, raisins, and 1 teaspoon salt.
Mince and mash ginger, jalapeño, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.

Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes. Add garlic paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, about 45 minutes.

COOKS NOTE: This will keep well covered in the refrigerator for 3 weeks.

Per One Tablespoon Serving: 21 Calories; trace Fat (19.3% calories from fat); trace Saturated Fat; trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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