Mango Chutney
from http://indian-food.suite101.com

Enjoy this Mango Chutney as an accompaniment to a traditional Indian tandoori or atop a casual Indian-spiced lamb burger. Mango chutney can also be used in non-Indian cooking, such as by topping cheese and crackers with a tiny dollop to add spice and exotic flavors to simple hors d'œuvre, thinned and used to glaze a firm white fish, or spread as thin layer into a flatbread or pizza. Think creatively, and find lots of uses for this amazing chutney. This recipe is a basic sweet mango chutney that carries some heat from crushed red pepper. Adjust the sweetness or spice to suit your palate.

2 large firm, ripe mangoes, chopped into small chunks
1/2 cup distilled white vinegar
1 teaspoon grated fresh ginger root
10 whole cloves
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
a pinch of red pepper flakes (increase to increase spice level)
1/2 teaspoon salt
3/4 cup sugar
1 tablespoon red globe raisins
1/4 cup chopped walnuts or pecans, toasted to add crunch (optional)

In a medium non-aluminum saucepan, combine all of the ingredients, except the optional nuts. Bring the mixture to a slow boil over medium high heat, stirring occasionally. The mixture should not be hot enough to burn. Using a pan is best.

Reduce the heat and simmer for 30 to 45 minutes, uncovered, stirring occasionally. The consistency should be thick and glossy and easy to spoon. The mangoes should be extremely tender and translucent. Adjust salt or sugar to taste.

Remove from heat and allow to cool until just warm. Stir in toasted nuts if desired.

This chutney can be served warmed or at room temperature. It can also be left overnight to ripen at room temperature in an airtight container and thereafter be refrigerated for up two weeks. The chutney can also be frozen for up to six months in small containers and thawed as needed.

This recipe makes a generous cup and can be doubled for more chutney.