Sweet and spicy, this condiment is the ultimate cross between pickles and preserves.
MAKES 1 TO 2 CUPS
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.