Mango Chutney

Jul 27, 2009 by Anna Migeon

This chutney goes with the Curried Turkey Salad with Grapes and Almonds, previous post.

In a 2-quart saucepan, combine all ingredients. Cook over medium heat, stirring occasionally, until mango is soft and mixture is thickened, about 10-15 minutes.

Cool slightly and then refrigerate until needed.

1 ½ C peeled and diced ripe mango

½ C sugar

¼ C finely chopped red onion

2 T apple cider vinegar

2 T finely chopped green bell pepper

1 T grated fresh ginger root

¼ t ground cloves

Ground black pepper to taste

From Vegetarian Times Low-Fat & Fast cookbook.