Recipe: Hot Lime and Mango Chutney (with raisins, honey, and ginger)

HOT LIME AND MANGO CHUTNEY

2 slightly ripe mangoes, pitted, thinly sliced
1 medium onion, thinly sliced (about 1. cup)
3/4 cup fresh lime juice (about 5 limes)
1/2 cup raisins
1/3 cup honey
1/4 cup cider vinegar
2 fresh small red chiles, finely chopped, with seeds
2 cloves garlic, minced
2 tsp. jullenned lime zest (colored part of peel)
1 1/2 tsp. minced fresh ginger

Place all ingredients in large noncorrosive saucepan and heat, stirring occasionally, over high heat to boiling. Reduce heat to low and simmer uncovered, stirring occasionally, until thickened, 25-35 minutes.

Remove chutney from heat and let cool to room temperature. Transfer to serving bowl and refrigerate covered 1 hour. Store covered in refrigerator up to 1 month.

Serve cold with roast pork or chicken, curried dishes, or fish.

Makes about 2 3/4 cups
Source: Good Food Magazine, February 1997, Vol. 4 No. 2 Issue 21