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Mango Chutney
July 22, 2007

This was very easy to make and I didn't find the color unappealing. After reading the reviews and others thinking they might have cooked the sugar too much, I cut down the first two intermitent cooking times to about 15 min and then cooked everything a little longer after adding the mango. I cooked it until the mango was almost translucent and had taken on the color of the sauce. I would add more mango next time, it cooks down a little so maybe another half cup if you're doing the 30 serving recipe. The saucy part does thicken as it cools, which was really nice. Overall, this mango chutney smells great and tastes great.

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