Ginger Mango Chutney

Directions

1. 1
   Pop the mango, while still in the container, into the freezer for at least 2 hours.
2. 2
   While the mango is freezing, wash the mason jar and lid thoroughly.
3. 3
   In a small saucepan, over medium-low heat, add ginger preserves and cayenne pepper.
4. 4
   Once the preserves begin to boil, turn off the heat and pull saucepan off to the side.
5. 5
   Stir in frozen mango and salt.
6. 6
   When the chutney is at room temperature, pour it into the jar and cover with a lid.
7. 7
   Place in refrigerator.
8. 8
   Chutney will last up to 1 month in refrigerator.