Mango Chutney
- 2 1/2 pounds firm-ripe mangoes, peeled and diced
- 1/2 cup diced red bell pepper
- 1/2 cup diced red onion
- 1 red Thai chile, seeded and sliced
- 1 (2-inch) piece ginger, peeled and grated
- 1/4 cup currants
- 3/4 cup packed light brown sugar
- 1 teaspoon cardamom pods
- 1 cinnamon stick
- 1/2 cup cider vinegar
- 1/2 lemon, juiced
- 1 tablespoon chopped green onion
- In a large saucepan, combine all ingredients and bring to a boil over medium high-heat.
- Reduce the heat to low and simmer until chutney has reached a thick jam consistency, usually 25 to 30 minutes, stirring frequently to prevent scorching.
- Once the chutney has reached the desired consistency, remove from the heat and set aside to cool.
- Chutney will keep in an airtight nonreactive container in the refrigerator for up to 2 weeks.
mangoes, red bell pepper, red onion, red thai chile, ginger, currants, brown sugar, cardamom pods, cinnamon, cider vinegar, lemon, green onion
Taken from www.foodnetwork.com/recipes/emeril-lagasse/mango-chutney-recipe2.html (may not work)