Ingredients
1tbsppeanut oil
1smallvidalia onion,or other sweet onion
1pinchsalt
1tspcurry powder
1cinnamon stick,broken in half
1cupgranulated sugar
1cuplight brown sugar,packed
½cupcider vinegar
2largeunderripe mangoes
1lbcranberries
1tspmustard seeds
Preparation
Heat 1 teaspoon of the oil in a large saucepan. Add the onion and salt and cook over moderately low heat, stirring, for about 8 minutes until the onion softens. Add the curry and cinnamon stick and cook for 1 minute.
Stir in the sugars and vinegar and bring to a boil. Add the mangoes and cook, stirring occasionally, for 35 to 40 minutes until softened. Add the cranberries and cook over moderate heat for 40 minutes, crushing them against the sides of the pan.
Heat the remaining oil in a small skillet. Add the mustard seeds and cook until they begin to pop, then stir them into the chutney. Transfer to a bowl and let cool.
Serve and enjoy.
