MANGO CHUTNEY

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MANGO CHUTNEY

Ingredients :

1 mango, peeled and pit removed

1 tablespoon olive oil

1 small white onion, finely chopped

1 small red pepper, seeded and deveined, finely chopped (1/2 cup)

1 ají amarillo fresco / fresh yellow aji (chili), rinsed, seeded and deveined

2 tablespoons golden raisins

¼ teaspoon ground cinnamon

1 tablespoon lemon juice, approximately

2 teaspoons cider vinegar

1 tablespoon cilantro, finely chopped

Preparation:

Place half of mango in the blender or food processor and purée until smooth. Transfer mango purée to a bowl.

Dice remaining mango and combine with pureée. Set apart.

Heat oil in a skillet. Add onions and cook, covered, over low fire until transparent. Add red pepper, aji and cook until tender, 5 to 8 minutes. Stir lemon juice, vinegar, mango and cook until hot. Remove from fire and cool. Add cilantro and mix. Keep in an airtight container in the refrigerator for 2 weeks.

Yields: 1 ¾ cup

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