Mango Chutney Sauce

This is a perfect alternative for maio on a great Chicken or Turkey Sandwich.  Add the chutney, baby lettuce greens, sliced tomatoes and you are set with a delish sandwich on whole grain or gluten free buns or rolls.

• 2 ripe but firm mangos, cut and peeled, cubed into 1/2-inch cubes

• Olive oil
• 3/4 cup chopped onion
• 1 garlic clove, minced
• 1 Tbsp diced fresh ginger
• 2 Tbsp chopped raisins
• 1/2 teaspoon mustard seeds
• Scant pinch of red pepper flakes
• 4 Tbsp coconut sugar or 2 Tbsp Honey
• 3 Tbsp pure apple cider vinegar
• 1/2 cup water
• Salt to taste

Method

Heat 1 Tbsp olive oil in a large sauté pan on medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook a minute more. Add the chopped mango, ginger, raisins, mustard seeds, red pepper flakes, vinegar, water, and sugar. Bring to a simmer, reduce heat to low, cover the pan, and let cook gently for 30 minutes.

Store in Refrigerator.