Mango chutney

Yield: 2 servings

Measure Ingredient
1 Garlic, minced
2 teaspoons Chopped fresh ginger
2 tablespoons Cider vinegar
½ cup Dark brown sugar
2 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.

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