Dried-Tomato Mango Chutney

Mango is the fruit traditionally used in Indian chutneys, but cutting it can be a challenge, especially if you've never done it before. Follow the directions at the end of the recipe to make seeding and cutting a breeze.

2 cups water

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

In a 3-quart saucepan combine water, onions, mangoes, dried tomatoes, raisins, and crushed red pepper. Bring mixture to boiling; reduce heat.

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.

(*) Note: To remove the mango flesh from the large, flat seed in the center, slide a sharp knife lengthwise next to the seed along one side of the flesh, cutting all the way through. Repeat on the other side of the seed, cutting 2 large pieces away from the seed. Then cut away all of the fruit that remains around the seed. Remove the peel from all the pieces.

Nutrition facts per tablespoon: 26 car., 0 g total fat (0 g sat. fat), 0 mg chol., 26 mg sodium, 7 g carbo., 0 g fiber, 0 g pro. Daily Values: 3% vit. A, 5% vit. C, 0% calcium, 1% iron.

Serving suggestion: Try this chutney with roast pork or beef.