Mango Chutney

Use with meats, I stir about 1/4 cup into a pot of chili, and it helps me digest the beans better, as well as adding a faint sweet sidenote. Chutneys help with providing additional enzymes and nutrient fragments to enhance digestion and metabolization of many foods.

This is a mild chutney, without significant heat. It is sweet, tangy, mildly spicy, savory, and only lightly pungent.

    5 lbs mangos (about 10, fully ripe), diced
    2 cups red grapes
    2 cups cubed pears, apples, or pineapple
    1 fresh Fennel bulb, chopped
    1 sweet red bell pepper, chopped
    1 fresh onion, chopped
    1 clove of garlic, minced
    1/4 tsp cayenne
    1/2 cup  lime juice
    2 tbsp balsamic vinegar
    2 cups granulated sugar
    1 lemon, juiced (or lemon powder, or ground candied peel)
    1/4 tsp nutmeg
    1/2 tsp cinnamon
    1 tsp turmeric
    1 teaspoon chili powder
    1 tsp curry powder
    1 tsp ground ginger
    1/4 tsp salt
    1 cup nut butter (not peanut) - optional, I use almond
    1/2 cup honey

Cook down until thickened, bottle immediately.

A Coddiwomple Farm Original Recipe!


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