Sweet and spicy, this condiment is the ultimate cross between pickles and preserves.

• Combine the sugar and vinegar in a nonreactive (stainless steel or Pyrex) saucepan and heat over low until sugar dissolves.

• Peel and dice the mangoes, mince the garlic, and chop the green pepper and onion.

• Add them to the pan along with the ginger, white pepper, cinnamon, cumin, and cloves.

• Turn the heat up and simmer, stirring occasionally, for 30 minutes.

• Remove from heat and refrigerate in a covered container.

Coconut Curry Sauce . . . . . . . . . . . . . . . . . . . . .

Here is a good sauce to serve with Indian food. Heat 1 chopped shallot, 1 can coconut milk (unsweetened), 1 teaspoon curry powder, and ½ cup chicken broth to a boil. Add ¼ cup diced apple and ¼ cup diced banana, turn down the heat, and simmer until apples are tender. Purée in a blender, return to pot, reduce until thickened, and season with salt and white pepper.