Pineapple Mango Chutney
|Canned unsweetened crushed pineapple||20 Ounce, liquid reserved (1 Can)|
|Semi ripe mango||1 , peeled, pitted, and cut into 3/4 inch pieces|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Garlic powder||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Onion||1 Medium, chopped|
|Shredded coconut||1 Cup (16 tbs), or flaked|
|Raisins||1 Cup (16 tbs)|
|Cinnamon stick||3 Inch|
|Chopped green chilies||2 Tablespoon (Fresh)|
1. In a 3 1/2-quart electric slow cooker, mix together all the ingredients.
2. Cover and cook on the low heat setting 6 to 6 1/2 hours.
3. Remove the lid and increase the heat to the high setting. Cook, uncovered, 2 hours longer, or until the mixture is slightly thickened. Remove the cinnamon stick. Let cool to room temperature, then refrigerate and use within 2 weeks or freeze up to 2 months.