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Jamaican Mango and Tomato Chutney Recipe

Jamaican Mango And Tomato Chutney Recipe
 
INGREDIENTS
2 cups Jamaican spring water 
1 cups coarsely chopped Jamaican onion 
2 cups Jamaican mango sliced
1 cup snipped dried Jamaican tomatoes 
1 cup raisins 
Jamaican scotch bonnet pepper diced 
cup brown sugar 
cup cane vinegar 
2 tsp. white vinegar
 
PREPARATION
1. Combine the first 6 ingredients in a 3-quart saucepan; bring to a boil and simmer, stirring occasionally, for 15 minutes, or until tomatoes are softened.
2. Add remaining ingredients and simmer for 20 to 30 minutes, stirring occasionally, until most liquid has been absorbed.
3. Cool and pack in air-tight containers. May be kept in the refrigerator 2 to 3 weeks or frozen for up to 12 months. 
Serve with Jamaican roast pork recipe, Jamaican roast beef recipe or Jamaican grilled chicken recipe.

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