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Cranberry-Mango Chutney

Yield 2 1/2 cups (serving size: 1/4 cup)

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup finely chopped onion
  • 1 cup diced red bell pepper
  • 4 teaspoons curry powder
  • 1 cup chopped peeled mango
  • 1 cup cranberries
  • 1/2 cup orange juice
  • 1/4 cup golden raisins
  • 2 tablespoons white vinegar
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped fresh cilantro
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Dash of ground red pepper

Nutrition Information

  • calories 58
  • caloriesfromfat 26 %
  • fat 1.7 g
  • satfat 0.3 g
  • monofat 0.5 g
  • polyfat 0.7 g
  • protein 0.8 g
  • carbohydrate 11.3 g
  • fiber 1.5 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 32 mg
  • calcium 16 mg

How to Make It

  1. Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, and curry powder; saute 3 minutes. Add chopped mango, cranberries, juice, raisins, and vinegar; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Remove from heat; stir in green onions and remaining ingredients. Serve with pork, poultry, or game.