Mango Chutney

Ingredients

• 2 large mangoes, peeled and diced
• 1 large red bell pepper, minced
• 1 med jalapeño pepper, minced
• 1 small sweet onion, coarsely chopped
• 1/2 cup white balsamic vinegar
• 1/4 tsp red pepper flakes
• 1/8 tsp sea salt
• 1 tsp extra virgin olive oil, 100% first cold pressed, unrefined

Instructions

1. On medium-high heat sautè onions, red pepper and jalapeño in EVO until onions are translucent and slightly caramelized and peppers are soft.
2. Add mango and remaining ingredients and bring to a boil, stirring constantly.
3. Reduce heat and let simmer until liquid reduces to half and natural sugars stat to thicken.
4. Remove from heat and let cool. Juices will continue to thicken as it cools.
5. Store in airtight container in the refrigerator for 3 weeks or can and store in cupboard for up to six months.

Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.