Home Cook Pineapple Mango Chutney (Recipe)

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 of curries.

Ingredients

1 (20 ounce) can unsweetened crushed pineapple, liquid reserved

1 semiripe mango, peeled, pitted, and cut into 3/4 inch pieces

3/4 cup packed brown sugar

1/2 cup red wine vinegar

1/4 teaspoon garlic powder

1/4 teaspoon ground ginger

1 medium onion, chopped

1 cup shredded or flaked coconut

1 cup raisins

1 (3 inch) cinnamon stick

1 to 2 tablespoons chopped fresh green chiles

Steps

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 6 1/2 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.