Mango Chutney recipe

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Mango Chutney

 

6 firm half-ripe mangoes, peeled and thinly sliced

1 cup cider vinegar

1 cup packed light brown sugar

2 tablespoons minced garlic

1 2-inch fresh ginger, peeled and thinly sliced

1 tablespoon cayenne pepper salt and freshly ground pepper

 

In a large skillet bring all the ingredients to boil, over medium heat.

Reduce the heat to low, simmer for 25 to 30 minutes, stir almost constantly to

keep from sticking to the bottom of the skillet. Remove from heat and let the

chutney cool before serving. Keep it refrigerated.