Mango and Roasted Red Pepper Chutney

 

2 pounds Mangoes peeled and diced

½ cup white balsamic Vinegar

¼ cup Honey

¼ cup dried cherries

Salt to taste

2 tablespoons vegetable Oil

1 medium onion, chopped

1 (1-inch) piece fresh Ginger, minced

3 Garlic Cloves, minced

1 Teaspoon ground cumin

1 Teaspoon ground Coriander

1 Teaspoon chili powder

1 roasted red bell pepper, diced

 

Toss together mangoes, balsamic vinegar, honey, cherries, and salt. Set aside. In a medium sauce pan over medium heat add the oil and onions, sauté stirring occasionally, until cooked, about 5 to 7 minutes. Add ginger, garlic, cumin, coriander and chili powder. Reduce heat to low and cook, stirring for about 1 minute Stir in mango mixture and simmer, stirring occasionally, until mangoes are tender, about 15 to 20 minutes. Add the roasted red pepper cook for one minute. Serve cold.