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From Dorothy McNett's recipes at www.dorothymcnett.com. In addition to being a side dish for curry and other meat or chicken dishes, it is fabulous used as a drizzling sauce over cream cheese or other cheeses for an appetizer plate.
1 tablespoon olive oil
In heavy bottomed dutch oven or deep saute pan heat the oil and saute the garlic, onion and jalapeno 1-2 minutes. Add remaining ingredients and bring to a boil, reduce to simmer, and cook uncovered 10 - 15 minutes, or until fruit looks a bit transparent and mixture is getting thick. (It will thicken more as it cools) Serve with curry and meat and chicken dishes. It will keep in the refrigerator about 2 weeks.
Recipe created 1995-01-01.