Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
2 large Mangos (or 3 medium), slightly firm
1 large Onion (or 2 medium), chopped
3 Serrano or jalapeno chilies (preferably red), minced
1 1/2 cups Cider vinegar
1 1/2 cups Brown sugar
1 cup Natural American pistachios
Cut mangos in half. Peel and slice flesh from around seed. Chop 1/2-inch pieces. Combine with remaining chutney ingredients in large saucepan. Bring mixture to boil; reduce heat and simmer uncovered about 1 hour until the consistency of jam. Stir occasionally. Test for thickness by placing a spoonful into freezer for 30 seconds to chill it. Continue cooking if too thin. Stir in pistachios; cool and store in covered jar in refrigerator.