Mango Ketchup:
2 tablespoons olive oil
1 small onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 mango, peeled and coarsely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
Pinch of ground cloves
1 habanero pepper, coarsely chopped
1/2 cup red wine vinegar
1 teaspoon honey
Salt and freshly ground pepper
Use side burner or grill top. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mango and cook for 5 minutes, or until soft. Add cinnamon, allspice, cloves and habanero and cook an additional 2 minutes. Place the mango mixture in a food processor and add the vinegar and honey. Process until smooth.
Season with salt and pepper to taste. Serve cold or at room temperature.
RED SLAW:
1/2 large head red cabbage, finely shredded, divided
1 cup rice wine vinegar
2 tablespoons olive oil
1 tablespoon caraway seeds
Salt and freshly ground pepper
8 slices rye bread
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