spicy mango-apricot chutney

Mango chutney is sweet and tart, a little bit spicy, and does it ever taste good with a turkey burger! As a snack, it’s also great on a brown rice cake. I had this for Elevenses, or Second Breakfast, I’m not sure which. It was definitely not Lunch. I experimented with the recipe again, and added cardamom to it for added spice. I also added a chopped peach when I added the mango to the pot–the fruit measurements don’t need to be exact. Also, the picture I posted for this recipe was terrible, so I made up a new batch of chutney and took the photo again!

Spicy Mango-Apricot Chutney (adapted from Vegan on the Cheap)
Makes 2 cups

1 tablespoon vegetable oil
1/4 cup minced red onion (I used yellow onion)
1 tablespoon minced hot chile or 1/2 teaspoon crushed red pepper (optional)
2 teaspoons grated fresh ginger
2 tablespoons light brown sugar
1/8 teaspoon salt
1/2 teaspoon ground cardamom
1 tablespoon water
2 cups chopped fresh mango
1/2 cup chopped dried apricots
2 tablespoons apple cider vinegar

In a small saucepan, heat the oil over medium heat. Add the onion and chile. Cover and cook until softened, about 3 minutes. Add the ginger, sugar, salt, cardamom, water, mango, and apricots, and bring to a boil. Reduce heat to low and stir in the vinegar. Simmer for 5 minutes, stirring frequently. Transfer to a bowl and cool to room temperature. Taste and adjust the seasonings, if necessary. Serve at room temperature or chilled. Store tightly covered in the refrigerator, where it will keep for up to a week.

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