Mango and Mint Chutney

Mango and Mint Chutney Recipe
Photography: Becky Luigart-Stayner; Styling: Jan Gautro
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.

Yield:

12 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Bruce Aidells,

September 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note