Mango Chutney

I think a lot of Americans don't know what to make of chutney, a staple of Indian food. Is it a jam? Is it a side dish? Is it dessert? Yes. All of the above. And a digestive, too.

2 teaspoons oil
2  large garlic cloves, minced
1 teaspoon grated {ginger}
2 sticks cinnamon
4  whole cloves
2 teaspoons {chili powder} (without salt)
2  peeled, pitted mangos, chopped
1 cup unseasoned rice vinegar
1/3 cup sugar
Heat the oil in a saucepan, and add garlic and ginger. Sauté until fragrant, about a minute, and then add cinnamon sticks, cloves, chili powder, mango, vinegar and sugar. Stir.

Bring to a boil, and simmer for about 30 minutes, stirring occasionally. Finished product should be lumpy, with a syrupy consistency (which you can test on the back of a spoon). Remove cloves and cinnamon before serving.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 40 min

Servings: makes about 1 1/2 cups

Recipe By: Danielle Svetcov

From:  The Un-Constipated Gourmet
Used with permission of Sourcebooks, Inc.

Chef Suggestions
Serve with cream cheese or goat cheese on flax-seed crackers, for best results.