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Ingredients
- 1 (12-ounce) jar ginger preserves
- 1/8 teaspoon cayenne pepper
- 1 cup prepared chopped mango (available in the prepared produce fruit section)
- 1 pinch salt
- 1 (1-pint) mason jar
Method
- Pop the mango, while still in the container, into the freezer for at least 2 hours.
- While the mango is freezing, wash the mason jar and lid thoroughly.
- In a small saucepan, over medium-low heat, add ginger preserves and cayenne pepper.
- Once the preserves begin to boil, turn off the heat and pull saucepan off to the side.
- Stir in frozen mango and salt.
- When the chutney is at room temperature, pour it into the jar and cover with a lid.
- Place in refrigerator.
- Chutney will last up to 1 month in refrigerator.
