Mango and Mint Chutney

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

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Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 13%
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.4g
  • Carbohydrate: 20.3g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 6mg
  • Calcium: 18mg

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

  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.
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