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Mango and Mint Chutney

Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 12 servings (serving size: 1/4 cup)
This condiment goes especially well with Beef Curry with Toasted Spices. The chutney keeps for up to a week if covered and in the refrigerator. Use the leftovers as a spread for ham sandwiches.

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup finely chopped red onion
  • 2 tablespoons minced peeled fresh ginger
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/2 cup packed brown sugar
  • 1/2 cup cider vinegar
  • 1/4 cup raisins
  • 2 teaspoons Homemade Curry Powder
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 3 1/4 cups diced peeled mango
  • 1/4 cup chopped fresh mint

Nutrition Information

  • calories 88
  • caloriesfromfat 13 %
  • fat 1.3 g
  • satfat 0.2 g
  • monofat 0.9 g
  • polyfat 0.1 g
  • protein 0.4 g
  • carbohydrate 20.3 g
  • fiber 1.3 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 6 mg
  • calcium 18 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium heat. Add onion, ginger, and pepper; cover and cook 7 minutes, stirring occasionally. Stir in the sugar and next 7 ingredients (sugar through allspice); cover and cook 5 minutes. Increase heat to medium-high. Add the mango, and cook for 4 minutes or until liquid almost evaporates. Stir in mint.