Mango and Dried Tomato Chutney


2 cups water

1 1/2 cups coarsely chopped sweet onion

2 cups coarsely chopped Mariani Philippine Mango

1 cup dried tomatoes

1/2 cup Mariani Raisins

1/2 teaspoon dried red pepper flakes

1/2 cup light brown sugar, firmly packed

1/3 cup red wine vinegar

2 teaspoons white vinegar



Combine the first 6 ingredients in a 3-quart saucepan; bring to boil and simmer, stirring occasionally, for 15 minutes or until tomatoes are softened. Add remaining ingredients and simmer for 20 to 25 minutes, stirring occasionally, until most liquid has been absorbed.

Makes approximately 3 cups.

Serve with roast pork or beef. Can be kept in the refrigerator for up to 1 month or frozen for up to 12 months. Store in airtight container.