1/2 c Dark brown sugar; packed
2 tb Cider vinegar
2 ts Garlic; minced
2 ts Fresh ginger; minced
2 Ripe mangoes; 1 lb ea
1/2 c Golden raisins
1 tb Fresh lime juice
2 ts Coarse Dijon mustard
1/4 ts Salt
1/4 ts Hot Asian chili paste like
-sambal oelek
In a medium saucepan, combine the sugar, vinegar, garlic, and
ginger, and simmer for 10 minutes. Meanwhile, peel the mangoes, and
dice into 1/2" cubes.
Add the mango and remaining ingredients to the saucepan, and
simmer for 20 minutes more. Let cool. The chutney can be
refrigerated up to 1 week. Bring to room temperature before
serving.
