Mango Chutney Recipe from: Mary Dunsdon, Kamloops, BC

1 large mango, diced (or approximately 4 or 5 full-sized slices of the Mexican dried mango, soak for 1 to 2 hours in enough water to just cover)
½ cup raisins, soaked 1 hour
2 cloves of garlic, crushed
¼ cup onion, diced
1 tsp chili flakes
½ cup date paste (adding a bit of water to Medjool dates will make the paste)
1 tbsp apple cider vinegar
2 tbsp ginger root, minced
1 tsp sea salt
¼ to ½ tsp cardamom
¼ tsp clove powder
1?8 to ¼ tsp cayenne powder
Pinch of nutmeg

Mix all the ingredients. If you’re using dehydrated mango, discard the water (or use it for a smoothie!), and it’s recommended you give it a chug or two in the food processor or blender to chop it, but be careful not to over-blend. Let it sit an hour or two to meld the flavours. Store in the refrigerator.

• Dates – Medjool – ORGANIC
• Dates – Medjool
• Mangoes – Sliced – ORGANIC
• Mangoes – Sliced, No Sulphur
• Raisins – Thompson – ORGANIC
• Raisins – Thompson, Select