Recipe: Honey Mango Chutney

Honey Mango Chutney

1 mango, peeled, seeded and chopped*
3/4 cup each raisins and chopped onion
1/2 cup each chopped bell pepper and snipped dates
1 apple, chopped
2 cloves garlic, finely chopped
1 cup honey
3/4 cup cider vinegar
1/2 teaspoon ground cinnamon

In medium skillet combine mango, raisins, onion, bell pepper, dates, apple and garlic.

In bowl combine honey, vinegar and cinnamon. Pour into skillet and mix well. Bring to a boil, decrease heat to high simmer and cook for about 40 minutes stirring occasionally.

Cool and refrigerate for up to 10 days.

*If mangos are not available, substitute 2 apples or 1 papaya.

Makes about 2 1/2 cups
Award-winning miscellaneous recipe from Anderson County Beekeepers Association, Tennessee
Source: Pure Michigan Honey