Ginger Mango Chutney

1. 1

   Pop the mango, while still in the container, into the freezer for at least 2 hours.

2. 2

   While the mango is freezing, wash the mason jar and lid thoroughly.

3. 3

   In a small saucepan, over medium-low heat, add ginger preserves and cayenne pepper.

4. 4

   Once the preserves begin to boil, turn off the heat and pull saucepan off to the side.

5. 5

   Stir in frozen mango and salt.

6. 6

   When the chutney is at room temperature, pour it into the jar and cover with a lid.

7. 7

   Place in refrigerator.

8. 8

   Chutney will last up to 1 month in refrigerator.

No additional tips available.