Categories: pickles- relish- chutney
Ingredients
- 2 cups water
- 3 medium onions, coarsely chopped (1 1/2 cups)
- 2 medium mangoes, seeded, peeled and coarsely chopped 92 cups)
- 1 cup dried tomatoes (not oil-packed), snipped (about 2 oz.)
- 1/2 cup raisins
- 1/2 to 3/4 tsp. crushed red pepper
- 1/2 cup packed brown sugar
- 1/3 cup balsamic vinegar or red wine vinegar
- 1 Tbsp. white vinegar
Directions
- In a 3- quart saucepan, combine water, onions, mangoes, dried tomatoes, raisins and crushed red pepper.
- Bring mixture to boiling; reduce heat. Simmer, uncovered, for 15 minutes or until tomatoes are tender, stirring occasionally. Add brown sugar and vinegars; boil gently, uncovered, about 20 minutes, or until most of the liquid is absorbed, stirring occasionally.
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Cool slightly, then transfer to storage containers. Cover and store in the refrigerator up to 4 weeks or freeze up to 12 months.
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makes about 3 cups
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Note: to remove the mango flesh from the large, flat seed in the center, slide a sharp knife lengthwise next to the seed along one side of the flesh, cutting all the way through. Repeat on the other side of the seed, cutting 2 large pieces away from the seed. Then cup away all of the fruit that remains around to seed. Remove the peel from all the pieces.