Mango and Roasted Red Pepper Chutney

MAKES 3 cups

2 pound mangoes peeled and diced
½ cup white balsamic vinegar
¼ cup honey
¼ cup dried cherries
Salt to taste
2 tablespoons vegetable oil
1 medium onion, chopped
1 (1-inch) piece fresh ginger, minced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 roasted red bell pepper, diced

Toss together mangoes, balsamic vinegar, honey, cherries, and salt. Set aside. In a medium sauce pan over medium heat add the oil and onions, sauté stirring occasionally, until cooked, about 5 to 7 minutes.

Add ginger, garlic, cumin, coriander and chili powder. Reduce heat to low and cook, stirring for about 1 minute. Stir in mango mixture and simmer, stirring occasionally, until mangoes are tender, about 15 to 20 minutes. Add the roasted red pepper cook for one minute.

Serve cold.