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

1. In a 3- quart saucepan, combine water, onions, mangoes, dried tomatoes, raisins and crushed red pepper.
2. 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.

3. Cool slightly, then transfer to storage containers. Cover and store in the refrigerator up to 4 weeks or freeze up to 12 months.

4. makes about 3 cups

5. 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.

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