Tangy Mango Chutney

In my opinion, no Indian meal is complete without chutney. Thank goodness chutney is not always the uber sugary type presumably made popular by Major Grey in the 19th century. Chutney is similar to "curry" in that it's a generic word used in South Asian cuisine. Chutney is simply a condiment, usually classified as either sweet or hot (and often both) that contains any combination of fruit, vegetable, and spice.

Two of my favorite chutneys are savory and spicy and super simple to make. Hari Chutney is made primarily with cilantro, mint, and hot chilies. It is fiery hot and tastes divine over any kind of tandoori meat. Coconut Chutney is served with breakfast in South India and is made primarily with coconut, tamarind, and chilies.

Saying that, I do love a tangy and slightly sweet chutney as well. My favorite "sweet" chutneys are Tomato Chutney and the ever popular Mango Chutney. Usually made with vinegar and loads of sugar (or HFCS in store bought varieties), I've always sweetened my homemade chutneys with dates instead. Guess I was working on this paleo lifestyle long before I even knew what it was!

Ingredients:

• 8 ounces dates, pitted and finely chopped
• 2 1/2 cups rice vinegar, unsweetened
• 2 pounds fresh mango, peeled and cut into small pieces
• 2/3 cup currants or raisins, unsweetened (I prefer currants)
• 2-inch piece of ginger root, peeled and thinly sliced or grated
• 4 cloves garlic, peeled and finely chopped
• 1 T chili powder
• 1 T mustard seeds

Directions:

1. Add all ingredients into a sauce pan and mix well.
2. Bring to a boil.
3. Reduce heat and simmer for 45 minutes. Stir ocassionally.
4. Serve warm.

Note: I believe chutneys are supposed to last several months if stored in an air-tight jar and refrigerated. I have to say mine never last longer than a day or two...