Summer Mango-Mulberry Chutney

• 2 cups ripe mulberries, washed
• 1 mango, peeled and grated
• 1/4 cup water
• 1 small onion, diced small
• 3/4 cup brown sugar (can substitute raw cane sugar for vegan version)
• 1/2 cup apple cider vinegar (or more to taste)
• 1/2 teaspoon grated ginger or 1 teaspoon dried ginger
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon lemon pepper seasoning (or more to taste)
• 1/8 teaspoon chili flakes (or more to taste)

1. Put the mulberries, mango, 1/4 c water and the sugar in a saucepan over medium heat. Stir to dissolve the sugar.
2. Add all the other ingredients. Bring to a boil, stirring often.
3. Allow the chutney to boil till it forms a thick jam, about 20 minutes. Stir often.
4. Allow to cool, covered. Refrigerate. Wait a week for the flavors to marry.
5. This recipe is small enough that I usually use it up in a few weeks so its not worth the trouble of canning. However, if you have access to more berries I highly recommend canning - the vinegar and sugar make this a perfect dish to preserve for the winter months and would be awesome with turkey at Thanksgiving!
6. Variations/Additions: Seeded and chopped jalapeno, diced peaches, shredded apples, raspberries instead of mulberries (may need more sugar), or substitute orange or lemon juice for the 1/4 c water. Fresh mint or chopped nuts.
7. For an Indian flavor, add 1/2 tsp panch phoran - equal mix of cumin, fennel, mustard, nigella & fenugreek seeds, fry in a little oil to open up the flavors before adding.
8. Cinnamon, nutmeg, cloves, and allspice berries can be added or dried fruit such as cranberries and raisins - but these remind me of fall/winter foods so I do not use them in the summer.

ripe mulberries, mango, water, onion, brown sugar, apple cider vinegar, grated ginger, garlic, salt, lemon pepper, chili flakes

Taken from www.food.com/recipe/summer-mango-mulberry-chutney-522789 (may not work)