Spicy Indian Mango Chutney
|3 mangoes, peeled, seeded and roughly chopped|
|1 tbs fresh ginger, grated|
|1 tsp coriander seeds, toasted and ground (toast in a dry saute pan for 5 minutes, shaking frequently|
|1/2 tsp cayenne pepper|
|1/2 tsp turmeric|
|1/8 tsp cardamom, ground|
|1/2 tsp Coleman's dry mustard|
|1/2 tbs minced or pressed garlic|
|1/4 cup cider vinegar|
|2 tbs honey|
This is a wonderful spicy chutney that goes well with roasted or grilled meats.
- Combine all ingredients in a saucepan and cook over medium low heat, stirring frequently until reduced and thickened. About 20-30 minutes.
- Cool completely, then refrigerate.
- Serve at room temperature.