The first time I made mango chutney, I halved the ingredients to make two servings, just to see how it would turn out. Well, let me tell you, we loved it so much, I set out to make a double batch. It pairs well with quinoa curry salad but can be used on most any dish.

Having homemade habanero salsa on hand at all times, saves prep time to make this chutney. The cran raisons provides a warm holiday flavor any time of the year.

4 Servings

Ingredients:

• 1 cup cubed mango
• 1/4 cup cran raisons
• 1/4 cup fruit vinegar
• 1/4 cup light brown sugar
• 1-1/2 Tbsp minced red onion
• 1 Tbsp habanero salsa
• 1/2 Tbsp olive oil
• 1-1/2 tsp minced garlic
• 1/2 tsp minced ginger
• 1/2 tsp cinnamon
• Salt & pepper to taste

Instructions:

• Heat oil in pan on medium-high heat.
• Sautee onion, garlic and ginger for about 3 minutes until onion is tender.
• Add remaining ingredients and bring to a boil. Simmer uncovered for 1/2 hour, stirring occasionally.
• Remove from heat and allow to cool. Put in jar and refrigerate.
• Lasts for about 3 weeks.