Dried-Tomato Mango Chutney Recipe
Food Gifts From Your Kitchen Recipes
Dried-Tomato Mango Chutney
3 medium onions, coarsely chopped
2 cups medium mangoes, seeded(*), peeled, and coarsely chopped
1 cup dried tomatoes (not oil-packed), snipped (about 2 oz.)
1/2 cup raisins
1/2 to 3/4 tsp. crushed red pepper
1/2 cup packed brown sugar
1/3 cup balsamic vinegar or red wine vinegar
1 Tbsp. white vinegar
Simmer, uncovered, for 15 minutes or till tomatoes are tender, stirring occasionally.
Add brown sugar and vinegars; boil gently, uncovered, about 20 minutes or till most of the liquid is absorbed, stirring occasionally. Cool slightly, then transfer to storage containers.
Cover and store in the refrigerator up to 4 weeks or freeze up to 12 months.
Makes about 3 cups.
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