Mango Chutney Recipe

The wonderful flavors of this chutney enhance any grilled meat, or try it for a snack , spooned on top of yogurt. It is best served at room temperature. Mangoes should be coursely chopped.

In a 4 cup glass measure, combine the garlic, ginger, vinegar, and brown sugar. Cover with wax paper and cook on HIGH for 3 minutes, stirring once. Stir in the remaining ingredients. Cover again and cook on HIGH for 8 minutes, stirring once. Pour into a serving crock and refrigerate. NOTE: The chutney will keep refrigerated for up to 1 week.