Mango and onion chutney

• 1 mango
• 2 onions
• 2 cardamom seeds
• 1 tsp. coriander
• 1 tsp. tumeric
• 1 tsp. fresh ginger (grated)
• 1 tsp. brown sugar
• 8 dessert spoons balsamic vinager
• to taste Salt and pepper
• 2 dessert spoons olive oil

1. Get the ingredients together
2. Put the olive oil in a pan and when it is warm, add the spices, stir and then the onions, sliced into very thin half-moon slices.
3. Cook over a gentle heat for 5 minutes.
4. Peel the mango and cut into chunks.
5. Since this will be a messy business, do it over a bowl so you can have all the mango flesh, juice and any collatoral damage in one place.
6. Add the mango and juice to the onions.
7. Add also the sugar and vinegar
8. Stir well, and when everything is bubbling
9. Cover with a lid and leave for 30 minutes.
10. Keep checking and stirring to avoid any sticking to the bottom of the pan.
11. It will look like this when ready - admittedly not beautiful, but very tasty!!
12. Test for taste and add any extra salt, vinagar or pepper.
13. Find the cardamoms, take out and discard.
14. Serve the chutney with poppadoms
15. And curry.
16. Enjoy!
17. !

mango, onions, cardamom seeds, coriander, tumeric, fresh ginger, brown sugar, vinager, salt, dessert spoons olive oil

Taken from cookpad.com/us/recipes/472483-mango-and-onion-chutney (may not work)