Mango Chutney

“I love the Mango!!” …And with Spring in full swing, I wanted something representative of this season: warm and sweet and worth savoring.

Before cooking, have prepared:
3 ripe mangoes, peeled, de-seeded, and roughly chopped
3 apples, peeled, core removed, and roughly chopped
1/2 jalapeño, de-seeded, and finely chopped
1 clove garlic, finely chopped

Now, heat medium-sized sauce pan over medium heat. While waiting, get ready:
2 tbsp coconut oil
1 1/2 cup chopped red onion

All you coconut oil users, does its smell not just make you feel like life wouldn’t be complete without a stay on a Thai beach?

Cook for two minutes, then add in the mangoes, apples, jalapeño, garlic, as well as:
1/4 cup golden raisins
1/4 cup apple cider vinegar
1/2 tsp of cinnamon.
*I cheated and just broke off a small piece of cinnamon stick (be sure to remove it afterwards)

Lower heat to med-low, cover and let simmer about 20 minutes-until the fruit gets soft, stirring occasionally. Then add into the chutney:
juice of 1 lime
1/2 tsp salt
1 1/2 tsp curry powder
1/4 tsp white pepper 

Cook for 5 more minutes, then remove from heat, and stir in:
1/2 cup chopped cilantro leaves and stems

Ladle into jars, letting stand 20 minutes to cool down. Keep refrigerated until ready to use, then serve chilled or reheat.

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