Fresh Mango Chutney
|Packed light brown sugar||1⁄4 Cup (4 tbs)|
|White distilled vinegar||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Small onion||2 Ounce, finely chopped|
|Firm ripe mango||2 Cup (32 tbs), chopped|
|Fresh lemon juice||2 Tablespoon|
1. In a medium nonreactive saucepan, combine the brown sugar, vinegar, raisins, cloves, nutmeg, cinnamon, salt and onion. Bring to a boil, stirring, over moderate heat. Reduce the heat and simmer, stirring frequently, for 5 minutes.
2. Add the mango and 2 tablespoons water. Simmer, stirring frequently, until thickened, about 5 minutes. Remove from the heat and stir in the lemon juice. Let cool to room temperature. Cover and refrigerate for at least 2 hours or up to 1 week. Serve chilled or at room temperature.