Michael's Mango Chutney

Recipe Ingredients

1 1/2 cups	355ml	Vinegar
1 1/2 cups	240g / 8.5oz	Brown sugar
5 cups	730g / 25oz	Diced or sliced mango
1 tablespoon	15ml	Minced garlic
2 tablespoons	30ml	Ground ginger
1 teaspoon	5ml	Ground coriander
1 tablespoon	15ml	Curry
1/4 teaspoon	1.3ml	Cayenne pepper
1 teaspoon	5ml	Salt

Recipe Instructions

PLACE VINEGAR AND SUGAR in a pot, place over medium heat, bring to a boil and cook until the liquid reduces and thickens. Add all other ingredients, simmer for 5 minutes and remove from the heat.

Let the mixture cool to room temperature and pack into jars.

The chutney tastes better after about 2 weeks. If you want to keep it longer, you can can it.

Makes 8 Cups

Source:
Emeril Lagasse

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