Mango Ginger Chutney

Peanut butter, banana and mango ginger chutney sandwich

 

 

1 lg unripe mango, peeled and chunked

about 1 tbl grated fresh ginger, more or less

3 cloves garlic slivered

5+ cardamom pods

1 dried Thai bird pepper

1 dried habanero

1-2 tbls sesame oil + 1 tbl vegetable oil

1 tbl cider vinegar

4-5 tbls sugar (I would have used brown sugar if I had any)

1 tsp cinnamon

a little salt

water

 

In a mortar pound the dried pepper with the cardamom just enough to break it up. Heat the oils in a small saucepan and stir in the dry stuff for about a minute. Add the garlic, ginger and mango. Add a enough water to cover and the salt and vinegar and simmer until the mango starts to soften. Add sugar and more water if necessary to keep it from burning but cook until it starts to thicken. Stir often. Cook until the mango is as soft as you like, like about apple pie apple-soft. Allow to cool, put in a clean jar, chill, eat. good with plain rice, grilled meat and chicken or straight out of the jar.

NOTE: This is pretty spicy so add ginger and peppers to your taste