Hawaiian Mango Chutney

Ingredients

• 1 ripe mango, peeled, pitted and diced
• 1 cup fresh pineapple, diced
• 1 small papaya, peeled, seeded and diced
• 1 medium red onion, diced
• 2 to 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• ¾ cup red wine vinegar
• ¼ cup apple cider or juice
• ⅓ cup brown sugar
• ½ tsp ground cloves
• ½ tsp ground cumin
• ½ tsp freshly ground black pepper
• ½ tsp sea salt
• 1 kiwi fruit, peeled and diced

Procedures

1. Place all ingredients, except the kiwi, in a non-reactive saucepan.
2. Bring to a simmer over medium heat and then cook for 15 to 20 minutes, stirring occasionally.
3. Lower the heat as the mixture begins to thicken.
4. Stir in the kiwi and cook for another 5 minutes.
5. Allow the chutney to cool to room temperature, then refrigerate.
6. If refrigerated, the chutney should keep for 2 weeks.
7. Serve on the side of grilled fish, chicken or vegetables.