Spicy Overgrown Mango Salsa (Chutney)

The Overgrown Eggplant's Note:

This was a recipe I prepared many times and friends and family enjoyed it. When the local botanical garden had their anual mango festival and the recipe was for chutneys, I received calls urging me to enter. Although this is more of a salsa- I entered and..... 1st place!!! So here it is- enjoy! Excellent on fish, chicken, rice, or as a dip on garlic toast. I often make a tomato bruschetta and serve on the same tray for a nice orange and red visual. Freshness is key!!! especially the mango- if the mango isn't sweet to start- don't bother!!

• Total Time: 6 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 6 hrs

Ingredients:

Serves: 10

Yield: 10.0 oz

• 1 cup mango (chopped)
• 1/4 cup fresh tomato (chopped)
• 3 teaspoons onions (finely chopped)
• 1 tablespoon fresh bell pepper (chopped)
• 1 teaspoon pickled jalapeno pepper (seeded & chopped)
• 1 large garlic clove (minced)
• 1 teaspoon honey
• 1 tablespoon fresh key lime juice (regular lime juice will do if you cant get key limes)
• 1 pinch salt
• 1 pinch fresh basil
• 1 pinch pepper
• 1 pinch oregano
• 1 pinch cilantro

Directions:

1. Prepare all fruit and vegetables and place in seperate prep bowls.
2. Mix all of the ingredients together, stirring after each ingredient. Put the mango in last to avoid crushing it.
3. Let the chutney stand in the refrigerator several hours or overnight in a sealed container.
4. Stir, taste, and adjust the spices, jalepeno, and honey as desired. Enjoy!