Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 20 ounces | Canned unsweetened crushed pineapple; liquid |
| \N \N | Reserved |
| 1 \N | Semiripe mango |
| \N \N | Peeled and pitted and cut into 3/4-inch |
| \N \N | ; pieces |
| ¾ cup | Packed brown sugar |
| ½ cup | Red wine vinegar |
| ¼ cup | Fresh lime juice |
| ¼ teaspoon | Garlic powder |
| ¼ teaspoon | Ground ginger |
| 1 medium | Onion; chopped |
| 1 cup | Shredded or flaked coconut |
| 1 cup | Raisins |
| 1 \N | Cinnamon stick; (3-inch) |
| 1 tablespoon | Chopped fresh green chiles; up to 2 |
The slow cooker lends itself to making wonderful chutneys, such as this one, which are much better tasting-and more economical-than many of the commercial varieties. This makes a great accompaniment to roast pork, chicken, or beef and to all kinds of curries.
MAKES ABOUT 5 CUPS
1. In a 3½-quart electric slow cooker, mix together all the ingredients.
2. Cover and cook on the low heat setting 6 to 61/2 hours. 3. Remove the lid and increase the heat to the high setting. Cook, uncovered, 2 hours longer, or until the mixture is slightly thickened. Remove the cinnamon stick. Let cool to room temperature, then refrigerate and use within 2 weeks or freeze up to 2 months. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.