Mango chutney

2 mangos cubed without peel
1 red bell pepper chopped
1/2 cup brown sugar
2/3 cup white vinegar
1 tsp mustard seeds* slightly crushed


* I used a combination of black and brown mustard seeds.
Combine everything and bring to a boil over medium heat, stirring often.  
Reduce heat and simmer for about 1 hour until it gets to a thick consistency like jam, stir often.
Serve hot with rice and flatbreads or transfer to an airtight container and refrigerate for up to 2 weeks.

This recipe is from the book, The Vegetarian Kitchen Table Cookbook by Igor Brotto and Oliver Guiriec.  I tried a few recipes from the 275 recipes included in this book, as I found it easy to follow and the ingredients are easy to find.  
I like the variety of dishes they have included in this book.  It is separated into appetizers, salads, light bites, soups, main dishes, sides, basics and condiments and desserts.  The selections of recipes are not specified to any type of cuisine.  
There are many dishes with a variety of flavours and combinations that we can make for any occasion.  The book has a few pictures of the dishes.  It is a useful book for beginners and the experienced cooks.  This book is available online i.e. Amazon and at bookstores i.e. Chapters/Indigo.  


This recipe goes to only series mango at Anu's site, Mango mania 99, dish name starts with M

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