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Mango Chutney
Colin Cowie
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If you're making this chutney, you may as well make a lot of it—leftovers last up to two months in a refrigerated, airtight container. Use them to dress grilled meats or serve atop goat cheese or aside hard, aged cheeses.

Servings: Makes about 5 cups
Ingredients
  • 6 large firm-ripe mangoes (about 6 pounds), peeled, pitted, and cut crosswise into thin slices
  • 1 cup cider vinegar
  • 1 cup firmly packed light brown sugar
  • 10 cloves garlic , peeled and thinly sliced
  • 1 (1-inch) piece fresh ginger , peeled and thinly sliced
  • 1 teaspoon ground red pepper (cayenne)
  • 1/2 teaspoon salt
Directions
Place ingredients in a 4-quart heavy saucepan over medium-high heat and bring to a boil. Reduce heat to low and simmer 1 hour, uncovered, stirring occasionally to prevent sticking, until chutney thickens.

Remove from heat and transfer to a bowl; allow to cool. Store in an airtight jar and refrigerate until ready to serve.
From the March 2007 issue of O, The Oprah Magazine

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