Mango Chutney

Makes about 1 1/2 cups
1 large mango, peeled, pitted and finely chopped
2 tbs lime juice
1 tbs vegetable or peanut oil
2 shallots, finely chopped
1 garlic clove, finely chopped
2 fresh green chillies, seeded and finely sliced
1 tsp black mustard seeds
1 tsp coriander seeds
5 tbs brown sugar
5 tbs white wine vinegar
1 tsp salt
pinch of ground ginger

1. Put the mango in a nonmetallic bowl with the lime juice and set aside

2. Heat the oil in a large skillet or pan over medium- heat. Add the shallots and saute for 3 min. Add the garlic and chilies and stir for an additional 2 min, or until the shallots are soft, but not brown. Add the mustard and coriander seeds, then stir around.

3. Add the mango to the pan with the sugar, vinegar, salt, and ginger and stir. Reduce the heat to its lowest setting and simmer for 10 min. until the liquid thickens and the mango becomes sticky.

4. Remove from the heat and let cool completely. Transfer to an airtight container, cover, and chill for 3 days before using. Store in the refrigerator and use within 1 week.

I love this sauce. It is good as a snack with crackers or a sauce on your meat. It is a bit spicy but oh so worth it. The chutney is better after a few days but it's still good right after it's cooled off. Enjoy!

From The Book of Sauces and Dips