Pineapple Mango Chutney

Photo: flickr user paul_irish

Ingredients

20 ounces canned unsweetened crushed pineapple, liquid

reserved

1 semiripe mango

peeled and pitted and cut into 3/4-inch pieces

3/4 cup packed brown sugar

1/2 cup red wine vinegar

1/4 cup fresh lime juice

1/4 teaspoon garlic powder

1/4 teaspoon ground ginger

1 medium onion, chopped

1 cup shredded or flaked coconut

1 cup raisins

1 cinnamon stick, (3-inch)

1 tablespoon chopped fresh green chiles, up to 2

Preparation

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 kinds of curries.

MAKES ABOUT 5 CUPS

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 61/2 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.