Mango Chutney

"I created this from ingredients I had in my refrigerator and pantry to use as a condiment on turkey burgers. It also goes well with fish tacos." —Whitney Miller, Poplarville, Miss.


1 1/4 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 35
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.5 g
Carbohydrate 8.9 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 33 mg
Calcium 11 mg


1 1/2 cups cubed peeled ripe mango (about 1 medium)
1/3 cup chopped yellow onion
1/3 cup chopped red bell pepper
1/3 cup golden raisins
1/4 cup water
3 tablespoons brown sugar
2 tablespoons fresh lime juice
2 teaspoons diced jalapeño pepper
1 teaspoon white vinegar
1 teaspoon balsamic vinegar
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced


1. Combine all ingredients in a medium saucepan. Cook over medium heat 30 minutes or until thick, stirring occasionally. Remove from heat; mash with a potato masher until desired consistency. Cool completely. Store chutney in an airtight container in the refrigerator up to 2 days.

Whitney Miller, Poplarville, Miss.,

Cooking Light

May 2009
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