Servings: Makes 1 pint

1/2 cup dried kiwi ½ cup dried kiwi
2 small dried red peppers 2 small dried red peppers
1 cup warm water 1 cup warm water
1 cup cubed mango (fresh or frozen) 1 cup cubed mango (fresh or frozen)
1 fresh green jalapeno, chopped 1 fresh green jalapeno, chopped
1/4 cup apple cider vinegar ¼ cup apple cider vinegar
1 tsp paprika (for color) 1 tsp paprika (for color)
1/4 tsp each: subheading: ¼ tsp each:
ground clove ground clove
turmeric turmeric
cayenne pepper (optional for very hot) cayenne pepper (optional for very hot)
salt salt
1/8 tsp hing (asofetida) (optional) ⅛ tsp hing (asofetida) (optional)

Put the dried kiwi and red peppers in the warm water and allow to soak for 20 minutes
Drain the water into a med saucepan and set aside
Put soaked kiwi, red peppers and chopped jalapeno into food processor and puree
Add the puree to the saucepan with the mango, vinegar and spices
Bring to a boil then lower heat and simmer approximately 30 minutes; until you can scrape a rubber spatula across the bottom of the pan and it stays clear for a count of 2
Pour hot mixture into clean canning jar, put the lid on and allow to cool completely
Store in the fridge