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Mango Habanero Chutney

1 tbsp olive oil

1/3 cup chopped onion

1/2 habanero, seeded and finely chopped

1 clove minced garlic

3 tbsp cider vinegar

3 tbsp lemon juice

1 tsp worchestershire sauce

2 tbsp brown sugar

1/2 tsp ginger

1/2 tsp curry powder

1 mango, chopped

1/2 cup crasins

1 cup water

Heat the oil in a skillet over medium high and add onions and garlic.  Once the onions start to turn translucent, add the habanero and saute till the onions just start to brown.  Whisk together the remaining ingredients, except the mango and crasins, and add to the skillet.  bring to a boil, then add the mango and crasins.  Cover and reduce the heat to low and simmer for about 20 minutes.  Uncover and raise the heat back up to medium high.  Cook till most of the liquid is gone.  Transfer to a bowl to cool.

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