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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.

Bruce Aidells
Recipe by Cooking Light September 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
12 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

88 calories; calories from fat 13%; fat 1.3g; saturated fat 0.2g; mono fat 0.9g; poly fat 0.1g; protein 0.4g; carbohydrates 20.3g; fiber 1.3g; iron 0.5mg; sodium 6mg; calcium 18mg.
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