Mango Chutney
 
Makes about 3 cups, Recipe by Ben Mims
Ingredients
  • 1 pound (455 grams) ripe mango flesh, finely chopped
  • ½ cup (75 grams) coconut sugar
  • ½ cup (110 grams) firmly packed light brown sugar
  • ½ cup (64 grams) raisins
  • ½ cup (120 grams) apple cider vinegar
  • ¼ cup (12.5 grams) finely shredded dried (desiccated) coconut
  • ¼ cup (25 grams) minced peeled ginger
  • 1½ tablespoons (22.5 grams) fresh lime juice
  • ½ teaspoon (1 gram) chili powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon ground black pepper
  • 1 clove garlic (5 grams), minced
  • 1 small red onion (30 grams), finely chopped
Instructions
  1. In medium saucepan, bring all ingredients to a boil over medium-high heat. Reduce heat to medium-low, and cook, stirring occasionally, until reduced and thickened to a relish, 45 minutes to 1 hour. Remove from heat. Transfer chutney to glass jars, and seal while hot, or store in an airtight container in refrigerator for up to 2 weeks.
Recipe by Bake from Scratch at https://bakefromscratch.com/coconut-popovers-mango-chutney/