By JEAN DOHERTY

This time of the year in South Florida is Mango time. I have them in abundance in my back yard and will have them well into June. So it’s chutney makin’ time. There is no limit to the number of chutneys you can make, as one can be made from virtually any vegetable or fruit; and herbs and spices; or a combination of them all. The only limit is your imagination. Chutneys come in two major groups, sweet and hot; both forms usually contain various spices, including chili, and they only differ by their flavor. Easy recipe!

• 2½ cups of diced mangos (this will

• determine the amount of finished

chutney)

• about a 1 inch piece of peeled fresh

ginger

• 1 Scotch bonnet pepper, minced

• 1 clove garlic, minced

• ¼ teaspoon salt

• ½ cup of cider or rice vinegar

• ½ cup of firmly packed light brown sugar

• ½ cup raisins or currants

• Freshly ground black pepper

• ¼ teaspoon red chili pepper flakes

Put all ingredients in a medium sized thick-assed saucepan.

Bring to a boil, reduce the heat to low, and simmer until thick, about 25 minutes, stirring often to keep it from sticking.

Let it cool, and store in an airtight container.

 See? Easy…you are the chef!