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Gluten Free Mango Chutney Recipe
Posted By Carol Kicinski On May 19, 2012 @ 2:49 pm In Condiments & Sauces | 24 Comments
3 mangoes, peeled and diced into ¾ inch pieces (about 1 ½ cups diced mango)
1 one-inch piece of fresh ginger, grated
1 Thai pepper, seeded, deveined and minced
½ teaspoon Kosher or sea salt
½ cup apple cider vinegar
½ cup raisins
½ cup diced red onion (from ½ a small onion)
½ cup Wholesome Sweeteners Coconut Palm Sugar
Combine all ingredients in a heavy saucepan and bring to boil over high heat. Reduce heat to medium and continue to cook, stirring occasionally, for 10 – 15 minutes or until the mangoes are soft and all the liquid has been absorbed. Let cool.
Store in a covered contained for up to a week in the refrigerator.
This Gluten Free Mango Chutney recipe makes 1 pint
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