Mango-Cranberry Chutney

Ingredients

• 0.5 cup cider vinegar 
• 1  cinnamon sticks 
• 1 pound cranberries 
• 1 teaspoon curry powder 
• 1 cup granulated sugar 
• 1 cup brown sugar light packed
• 2 large underripe mangoes peeled cut into 3/4-inch dice
• 1 teaspoon mustard seeds 
• 1 tablespoon vegetable oil; peanut oil preferred 
• 1 pinch salt 
• 1 small vidalia sweet chopped

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Heat 1 teaspoon of the oil in a large saucepan.
2. Add the onion and salt and cook over moderately low heat, stirring, until the onion softens, about 8 minutes.
3. Add the curry and cinnamon stick and cook for 1 minute. Stir in the sugars and vinegar and bring to a boil.
4. Add the mangoes and cook, stirring occasionally, until softened, 35 to 40 minutes.
5. Add the cranberries and cook over moderate heat for 40 minutes, crushing them against the sides of the pan.
6. Heat the remaining 2 teaspoons of oil in a small skillet.
7. Add the mustard seeds and cook until they begin to pop, then stir them into the chutney.
8. Transfer to a bowl and let cool.
9. Make Ahead: The chutney can be refrigerated for up to 2 weeks.