mango chutney

i've made this so many times already. it lasts for weeks and weeks in the fridge. but don't waste it- it's too good to let it go bad.

Mango Chutney
jessica <3's indian, and wants to eat that sweet and spicy red chutney at home. i looked through dozens of recipes, and this was the one i liked the most. to make this spicy, i put two of these tiny thai peppers in, but they were ridiculously hot so i took them out after about 10 minutes. i think they may have been a big mistake. eating this with papadums sort of equals out the hotness.

- 1 ripe mango, cut into 1" chunks.
- juice from 1 orange
- juice from 1 lime
- 1/8 cup cider vinegar
- 1/8 cup dark brown sugar, packed
- 1 garlic clove, minced
- 1" piece ginger, minced

1. bring all ingredients to boil.
2. turn down to simmer, for about 35 minutes.
3. put in food processor. grind until desired chunkiness.
4. cool in bowl, then refridgerate.

makes about 1 cup of chutney, perfect for one night of papadum eating. to make more, use 3 mangoes, and multiply the other ingredients by 2.