Hawaiian Mango Chutney

Ingredients

 * 1 ripe mango, peeled, pitted and diced
 * 1 cup fresh pineapple, diced
 * 1 small papaya, peeled, seeded and diced
 * 1 medium red onion, diced
 * 2 to 3 garlic cloves, minced
 * 1 tbsp fresh ginger, minced
 * ¾ cup red wine vinegar
 * ¼ cup apple cider or juice
 * ⅓ cup brown sugar
 * ½ tsp ground cloves
 * ½ tsp ground cumin
 * ½ tsp freshly ground black pepper
 * ½ tsp sea salt
 * 1 kiwi fruit, peeled and diced

Directions

 * 1) Place all ingredients, except the kiwi, in a non-reactive saucepan.
 * 2) Bring to a simmer over medium heat and then cook for 15 to 20 minutes, stirring occasionally.
 * 3) Lower the heat as the mixture begins to thicken.
 * 4) Stir in the kiwi and cook for another 5 minutes.
 * 5) Allow the chutney to cool to room temperature, then refrigerate.
 * 6) If refrigerated, the chutney should keep for 2 weeks.
 * 7) Serve on the side of grilled fish, chicken or vegetables.