Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Garlic, minced |
| 2 teaspoons | Chopped fresh ginger |
| 2 tablespoons | Cider vinegar |
| ½ cup | Dark brown sugar |
| 2 \N | Mangoes (1 pound each) |
| ½ cup | Golden raisins |
| 1 tablespoon | Fresh lime juice |
| 2 teaspoons | Coarse Dijon mustard |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Cayenne pepper |
Cooking time: 11 minutes
The wonderful flavors of this chutney enhance any grilled meat, or
try it for a snack , spooned on top of yogurt. It is best served at
room temperature. Mangoes should be coursely chopped.
In a 4 cup glass measure, combine the garlic, ginger, vinegar, and
brown sugar. Cover with wax paper and cook on HIGH for 3 minutes,
stirring once. Stir in the remaining ingredients. Cover again and
cook on HIGH for 8 minutes, stirring once. Pour into a serving crock
and refrigerate.
NOTE: The chutney will keep refrigerated for up to 1 week.