Mango chutney is delicious served with curry dishes, cheese platters, with roasted meats like lamb and chicken and as a condiment on burgers and sandwiches.
1 can (15oz.) Diced Mangos in Light Syrup, not drained
½ cup diced onion
½ cup Golden raisins
2 Tbsps. cider vinegar
1 clove garlic, minced
2 tsps. grated fresh ginger
1 tsp. curry powder
¼ tsp. red pepper flakes
Combine all ingredients in a large non-stick skillet. Bring to a boil over medium-high heat.
Reduce heat to medium and gently boil 7 to 10 minutes or until most of liquid is evaporated; remove from heat.
Serve hot, room temperature or cover and refrigerate until needed.