Ingredients

1 large mango (peeled, pitted, and diced)
1 T hot curry powder
1 T chili paste
zest of 1 lime
1/4 cup white vinegar
2 T chopped garlic cloves

Instructions

Add all ingredients into a medium saucepan and cook on medium heat until bubbly. Reduce heat and simmer uncovered for 1 hour stirring frequently until thick.
Let cool and use right away or store in glass jars in refrigerator for up to 6 months.
TIP: I like to store these in baby food jars which provide just enough for a meal. Yum, yum! This can also be frozen.

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