Honey Mango Chutney


Makes 2-1/2 cups
1 mango, peeled, seeded and chopped
3/4 cup raisins
3/4 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup snipped dates
1 apple, chopped
2 cloves garlic, finely chopped
1 cup honey
3/4 cup cider vinegar
1/2 tsp. ground cinnamon

In medium skillet combine mango, raisins, onion, bell pepper, dates, apple and garlic. In bowl combine honey, cider vinegar and cinnamon. Pour into skillet and mix well. Bring to boil, decrease heat to high simmer and cook for about 40 minutes stirring occasionally. Cool and refrigerate for up to 10 days. May be canned using the USDA canning guidelines.

Hint: If mangos are not available substitute 2 apples or 1 papaya.