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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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