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Ripe Mango Chutney combines diced ripe mango with apple cider vinegar, maple syrup, salt, and a small amount of fresh red chili.

All of the ingredients go into the pot together and come briefly to a boil before a 15-minute simmer. That short cooking time softens the fruit while keeping the chutney fresh in character.

Nectarines can be used in place of mangoes. The nectarine version yields slightly less, while the mango version makes about two cups.

Ingredients

• 3 ripe mangoes, diced, or nectarines
• 1/3 cup apple cider vinegar
• 1/4 cup maple syrup
• Salt to taste
• 1/4 teaspoon fresh red chilies, minced

Method

Combine the mangoes or nectarines, apple cider vinegar, maple syrup, salt, and red chili in a pot over high heat and bring to a boil. Reduce the heat and simmer for 15 minutes. Remove from the heat and let cool. Store in a sealed container in the refrigerator for up to 1 week. Makes about 2 cups with mangoes, or about 1 3/4 cups with nectarines.