Sweet, sour, spicy...I can eat chutney by the spoonful. It is by far one of my favorite condiments. Chutney's roots are in South Asia, predominantly India, where it is served with heavier meat dishes and curries.
I eat mine spread onto turkey and bacon sandwiches or with crusty bread and blue cheese.
Mango Ginger Chutney
1/4 cup packed brown sugar
1/3 cup sultanas (golden raisins)
scant 1/3 cup vinegar
1 heaping Tbsp onion, chopped
1 tsp fresh ginger, grated
1/2 tsp chili powder
1 cup mango, peeled and chopped
In a saucepan, combine sugar, raisins, vinegar, onion, ginger and chili powder. Bring to a boil, and reduce heat to low. Simmer uncovered for 5-7 minutes. Stir in the mango and cook for another 2-3 minutes. Let cool. May be refrigerated for up to 4 weeks.
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