| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg04 | 1 | servings | ||
INGREDIENTS
| 20 | oz | Canned unsweetened crushed pineapple; liquid |
| Reserved | ||
| 1 | Semiripe mango | |
| Peeled and pitted and cut into 3/4-inch | ||
| ; pieces | ||
| 3/4 | c | Packed brown sugar |
| 1/2 | c | Red wine vinegar |
| 1/4 | c | Fresh lime juice |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Ground ginger |
| 1 | md | Onion; chopped |
| 1 | c | Shredded or flaked coconut |
| 1 | c | Raisins |
| 1 | Cinnamon stick; (3-inch) | |
| 1 | tb | Chopped fresh green chiles; up to 2 |
INSTRUCTIONS
The slow cooker lends itself to making wonderful chutneys, such as this one, which are much better tasting-and more economical-than many of the commercial varieties. This makes a great accompaniment to roast pork, chicken, or beef and to all kinds of curries. MAKES ABOUT 5 CUPS 1. In a 3 1/2-quart electric slow cooker, mix together all the ingredients. 2. Cover and cook on the low heat setting 6 to 61/2 hours. 3. Remove the lid and increase the heat to the high setting. Cook, uncovered, 2 hours longer, or until the mixture is slightly thickened. Remove the cinnamon stick. Let cool to room temperature, then refrigerate and use within 2 weeks or freeze up to 2 months. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.
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