pat's Recipe

Mango Chutney

Category: SAUCES/MARINADES

Serve this spiced Chutney with Chicken/Pork shish Kebabs or with grilled fish. Apricots or peaches work well also in this recipe.

2 Tbsp olive oil
1/2 cup finely chopped onion (red my choice)
1 lb mangoes, peeled, pitted and coarsely
chopped
1/3 cup raisins
1/4 cup granulated sugar
1/4 cup honey
14 cup cider vinegar
3/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp coarse salt

Heat oil in a saucepan over medium heat. Add onion, and cook until soft and translucent, about 4 minutes.
Add remaining ingredients, and cook until thickened, 20 to 25 minutes. Let cool. Serve at room temp. Chutney can be refrigerated in an airtight container for up to 1 week; bring to room temp before serving.

makes about 2 cups