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Mango Chutney

Yield 1 1/4 cups (serving size: 2 tablespoons)
"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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.