Ingredients
1 firm-ripe mango (peeled and cut into 1/2-inch cubes)
1 red pepper chopped into tiny cubes
30 Ripe Cherry Tomatoes
1/3 cup distilled white vinegar
1/3 cup packed dark brown sugar
1 3/4 teaspoons salt
An inch of fresh ginger, peeled and chopped
1/2 cup sultanas
1 tablespoon chopped fresh jalapeño including seeds
3 garlic cloves, chopped
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon turmeric
2 tablespoons vegetable oil
1 medium onion, chopped
1 red bell pepper, cut into small cubes
1 cinnamon stick
Preparation
Toss together mango, crushed tomatoes, sliced red pepper, vinegar, brown sugar, and 1 teaspoon salt.
Mince and mash ginger, jalapeño, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.
Heat oil in a thick based saucepan over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes. Add garlic paste, then reduce heat to moderate and cook, stirring, 1 minute. Stir in mango, sultana, etc mixture and simmer, covered, stirring occasionally, until mango and peppers are tender, about 30 minutes. Discard cinnamon stick.
Pour into sterilised jars and cool chutney, uncovered, about 45 minutes. Add lids and refrigerate.
Enjoy!!
