Yield: 1 servings
|20 ounces||Canned unsweetened crushed pineapple; liquid|
|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 \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.