Mandarin Chutney

This recipe goes with Crab-wise Seafood Cakes

Yield: Makes about 1/2 cup
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 74
  • Calories from fat: 3.6%
  • Protein: 0.2g
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Carbohydrate: 17g
  • Fiber: 0.5g
  • Sodium: 170mg
  • Cholesterol: 0.0mg


  • 2 mandarin oranges or tangerines (about 1/2 lb. total)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh jalapeño chili
  • 1/2 teaspoon salad oil
  • 1/2 cup mango chutney
  • 2 tablespoons rice vinegar
  • 1/8 teaspoon hot chili flakes


  1. With a sharp knife, cut off and discard peel and outer membrane from 2 mandarin oranges or tangerines (about 1/2 lb. total). Hold fruit over a bowl and cut between fruit and inner membranes to release segments into bowl; squeeze juice from membranes into bowl, then discard membranes. In a 1- to 1 1/2-quart pan over high heat, stir 1 tablespoon minced garlic and 1 tablespoon minced fresh jalapeño chili in 1/2 teaspoon salad oil until garlic and chili begin to sizzle, about 1 minute. Add 1/2 cup mango chutney, 2 tablespoons rice vinegar, 1/8 teaspoon hot chili flakes, and mandarin segments and their juice. Stir until boiling, then reduce heat and simmer, stirring often, until mixture is reduced to 1/2 cup, 8 to 10 minutes. Serve hot or warm.
  2. Nutritional analysis per tablespoon.
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