This chutney goes with the Curried Turkey Salad with Grapes and Almonds, previous post.
In a 2-quart saucepan, combine all ingredients. Cook over medium heat, stirring occasionally, until mango is soft and mixture is thickened, about 10-15 minutes.
Cool slightly and then refrigerate until needed.
1 ½ C peeled and diced ripe mango
½ C sugar
¼ C finely chopped red onion
2 T apple cider vinegar
2 T finely chopped green bell pepper
1 T grated fresh ginger root
¼ t ground cloves