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Mango Chutney

Photo: Deborah Whitlaw Llewellyn; Styling: Max Ultimate Food
Yield Makes 3 cups

Ingredients

  • 1 tablespoon canola oil
  • 1 shallot, minced
  • 1 small onion, minced
  • 4 ripe mangoes, diced
  • 1/4 cup cider vinegar
  • 1/4 cup firmly packed brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cardamom

How to Make It

  1. Heat oil in a large Dutch oven over medium-high heat. Add shallot and onion; sauté 3 minutes or until tender. Add mangoes, vinegar, and sugar. Bring to a boil, reduce heat, and simmer 20 minutes or until liquid evaporates. Stir in salt, pepper, and cardamom.