Pineapple mango chutney

1 servings

Ingredients

QuantityIngredient
20ouncesCanned unsweetened crushed pineapple; liquid
Reserved
1Semiripe mango
Peeled and pitted and cut into 3/4-inch
; pieces
¾cupPacked brown sugar
½cupRed wine vinegar
¼cupFresh lime juice
¼teaspoonGarlic powder
¼teaspoonGround ginger
1mediumOnion; chopped
1cupShredded or flaked coconut
1cupRaisins
1Cinnamon stick; (3-inch)
1tablespoonChopped fresh green chiles; up to 2

Directions

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.