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.

Yield: 1 1/4 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 35
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 8.9g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 33mg
  • Calcium: 11mg

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

Preparation

  1. 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.
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