•1 large very ripe soft Francis mango, peeled, pitted and chopped
•the juice of 1 lime
•1/4 cup raisins
In a large sauce pan over medium high heat, combine the sugar and vinegar bringing the mixture to a simmer.
Add the onions, garlic, pepper and salt. Let this come back to a boil and simmer for 10 minutes.
Stir in the mango, lime juice and raisins. Simmer for another 15-20 minutes until the mixture becomes the consistency for a marmalade.
•I served this with pork chops. In a large cast-iron skillet I seared the chops for about 2 minutes per side in olive oil. I then added the mango chutney and baked them for 35 minutes. I served the chops with mashed potatoes and a side of grape tomatoes and avocado. The Mango Board recommends pairing with grilled meat or poultry.
Recipe by Ben's blog at http://whatscookingmexico.com/2010/05/18/very-mango-chutney/