Mango Chutney

1 large mango (peeled, pitted, and diced) 1 T hot curry powder 1 T chili paste zest of 1 lime ¼ cup white vinegar 2 T chopped garlic cloves

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.