Sauce/Mango-Cranberry Chutney

By latin1

Ingredients

• 1 tbsp peanut oil
• 1 small Vidalia onion, chopped
• Pinch of salt
• 1 tsp curry powder
• 1 cinnamon stick, broken in half
• 1 cup granulated sugar
• 1/2 cup cider vinegar
• 2 large underripe mangoes, peeled and cut into 3/4" dice
• 1 # cranberries
• 1 tsp mustrd seeds

Details

Servings 5

Preparation

Step 1

Heat 1 tsp of the oil in a large saucepan. add the onion and salt and cook over moderately low heat, stirring, until the onion softens, about 8 minutes. Add the curry and cinnamon stick and cook 1 minute. Stir in the sugars and vinegar and bring to a boil. Add the mangoes and cook, stirring occasionally, until softened, 35-45 minutes. add the cranberries and cook over moderate heat for 40 minutes, crushing them against the side of the pan.
Heat the remaining 2 tsp of oil in a small skillet. Add the mustard seeds and cook until they begin to po, then stir them into the chutney. Transfer to a bowl and let cool. Can be refrigerated for up to 2 weeks.