Microwave Mango Chutney

Microwave Mango Chutney

2 ripe mangos, peeled, halved seeded and sliced into thin half moons
1 cup of light brown sugar (or a little less) or white is okay, too
1 small red onion, minced
1/4 cup cider vinegar (white is okay, too). Or a little less if you have very juicy fruit.
1/4 green pepper finely chopped
1/4 cup grated fresh ginger
1 tsp ground ginger
1/4 tsp turmeric
1/4 tsp ground cloves
1/2 tsp ground pepper
Dash of salt

(Brown sugar and cider vinegar make a more robust taste). Put everything in a microwave casserole and mix gently. Cook uncovered for 7 -10 minutes until sugar thickens. Let it come to room temp. A beautiful golden color and extremely delicious with tangy cheese in a sandwich or serve with roast or Indian foods. Keeps for a week in the fridge in covered jars.

For a Holiday Cranberry version, use 2 cups of fresh cranberries instead of the mango. Use white vinegar and white sugar. Add 1/2 cup of finely chopped green pepper to the mix after you finish cooking, but before it cools, and stir. You can also add orange zest at the same time for more color and a tad more flavor. The heat from the chutney will cook the peppers, but they will still be green and it will look very festive.