Mango & Sun-Dried Tomato Chutney

This chutney can be served as a topping for roast pork, ham or chicken. Top a fresh slice of warm baguette with cream cheese and then chutney for a fantastic apetizer! It can also be mixed in to your favorite Indian dishes or rice. It's versatile and delicious... hope you enjoy it!

Ingredients
(makes 4 cups)

3 cups chopped Mango
1 1/2 cup diced, Vidalia onion (or other sweet onion)
1 cup sundried-tomatoes (not oil packed), snipped into small pieces
1 cup sultanas (or raisins)
150 ml white wine vinegar
150 ml sugar
1/2 tsp ground ginger
1/2 tsp garlic powder
1 tsp Garam Masala
1/4 or 1/2 tsp chili powder (or more depending on you tolerance!)*

optional
2 tsp gelatin **
hot water

Directions
- Place all ingredients into a medium pot.
- Cook covered over low heat for about 25-30 minutes, stirring occasionally to make sure nothing sticks to the bottom. The chutney is ready once the onions and mangos are soft.
- At this point, I turn off the heat and leave it covered
- In a small bowl, mix the gelatin with some hot water until diluted.
- Add the gelatin mix to the chutney, mix and pour into jar or storage bowl and let cool.

The chutney sould keep in the fridge for about 1 month. You can also freeze it.

* I put 1/2 tsp and my chitney wasn't spicy.

** The gelatin is optional... I like to add it to make it more like a relish or jam consistency. However, you can totally leave it out, or minimize it to 1 tsp.

Nutritional Data
1 serving = 2 tablespoons
1 WW point
67.3 cal
2.5 g fat
11.8 g carbs
0.8 g fiber
6.8 g sugar
0.6 g protein