Mango Chutney

Once a year, without fail, I come up on a stretch of a few months where my life becomes a hectic, crazy, beautiful, mess.

It just keeps happening that my friends are scheduling things like getting married, reunions, babies and trips all in a row. Creating a whirlwind of time where everything becomes a blur of travel, special events and rocking good times.

At the end of it I will be exhausted and won’t remember half of what happened, but I will be left with a string of wonderful memories.

Well the time is upon me my friends. Starting the week after Valentine’s Day I am headed to Vegas, New York twice, Cabo San Lucas, Rosarito, Palm Desert and Fallbrook for weddings and San Francisco. All between mid February and mid July.

That is a lot of frequent flyer miles and a lot of meals on the road.

So until the epic trip beings, I am cooking at home. A lot. And I’m making every single dish count.

And you should too.

You will need…

4 ripe mangos, diced

1 tablespoon olive oil

1 small onion, diced

1 clove minced garlic

1 jalapeno, seeds removed and diced

½ cup cider vinegar

½ cup brown sugar

¼ cup raisins

Salt and pepper to taste

In a medium saucepan, heat the oil and add in the onions and jalapenos when it is hot.

Cook down the onions just until they are translucent.

Add the remaining ingredients and cook over medium heat until the mangos have cooked down and the combination is like a jam.

Season well with salt and pepper and serve as a spread.

Love and Beer Floats

Angela