Mango Chutney, from Carrie

Mango Chutney

In a small sauce pan I combine:

1/2 c firmly packed brown sugar
1/2 c water
1/4 apple cider vinegar
1 1/2 tsp fresh ginger (I use the jarred stuff)
6 cardamom pods, whole (you'll probably have to go buy these but a whole jar will last you a long time so it's a good investment)
1 cinnamon stick

Bring all to a boil, then add:

1 large ripe mango, peeled and cut into 1/2 inch chunks

Simmer lightly until mango softens and becomes more clear... about 20 minutes. I like to gently mash the mango up with a fork as it simmers because it cooks better and I don't like large chunks.

Season with salt to taste and pick out the cinnamon stick and cardamom pods.

This will keep covered in the fridge for two weeks.

I like it especially served with a pork tenderloin that I've baked in the oven, but it's also good with chicken and white fish.... or served cold over vanilla ice cream or over cream cheese with crackers.