Fresh Mango Chutney Recipe
Summary
Ingredients
| 1/4 cup packed light brown sugar | ||
| White distilled vinegar | 1/4 Cup (16 tbs) | |
| Raisins | 1/4 Cup (16 tbs) | |
| Whole Cloves | 5 | |
| Nutmeg | 1/2 Teaspoon, freshly grated | |
| Ground cinnamon | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Onion | 1 Small, finely chopped | |
| 2 cups coarsely chopped firm ripe mango | ||
| Lemon juice | 2 Tablespoon | |
Directions
1. In a medium nonreactive saucepan, combine the brown sugar, vinegar, raisins, cloves, nutmeg, cinnamon, salt and onion. Bring to a boil, stirring, over moderate heat. Reduce the heat and simmer, stirring frequently, for 5 minutes.
2. Add the mango and 2 tablespoons water. Simmer, stirring frequently, until thickened, about 5 minutes. Remove from the heat and stir in the lemon juice. Let cool to room temperature. Cover and refrigerate for at least 2 hours or up to 1 week. Serve chilled or at room temperature.
2. Add the mango and 2 tablespoons water. Simmer, stirring frequently, until thickened, about 5 minutes. Remove from the heat and stir in the lemon juice. Let cool to room temperature. Cover and refrigerate for at least 2 hours or up to 1 week. Serve chilled or at room temperature.
Chef
