This Mango-Mint Chutney recipe is a sweet accompaniment to a savory dish, and it costs just pennies to prepare. Add more sugar if your mangoes are tart. If you like heat in the chutney, stir in a pinch of crushed red pepper with the cumin.
2 tablespoons olive oil
1 red bell pepper, seeded and cut into 1/4-inch dice
1 small red onion, cut into 1/4-inch dice
2 large ripe but firm mangoes (about 1 lb. each), peeled and cut into 1/2-inch dice
1 tablespoon sugar
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lime juice
1/2 cup finely chopped fresh mint leaves
How to Make It
Warm oil in a large saucepan over medium-high heat. Add bell pepper and onion and cook, stirring often, until softened, 3 to 5 minutes. Stir in mangoes, sugar, cumin, salt and pepper. Reduce heat to medium, partially cover and cook, stirring often, until mangoes have completely softened, 20 to 30 minutes. Remove from heat and stir in lime juice. Let cool. Cover and chill until ready to serve. Just before serving, stir in mint. Taste; adjust seasoning, if desired.