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Sweet-tart chutneys are traditionally served with curried dishes to tame the heat. This chutney keeps for up to a week, covered, in the refrigerator.
1 tablespoon oil
1/4 cup finely chopped red onion
1 jalapeño pepper, seeded and finely chopped
1 teaspoon McCormick Gourmet™ Ginger, Ground
1/2 cup cider vinegar
1/4 cup firmly packed brown sugar
1/4 cup raisins
2 teaspoons McCormick Gourmet™ Curry Powder, Hot Madras
1/4 teaspoon McCormick Gourmet™ Cloves, Ground
1/8 teaspoon McCormick Gourmet™ Allspice, Ground Jamaican
1/8 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
1/8 teaspoon McCormick Gourmet™ Nutmeg, Ground
3 ripe mangos, peeled and diced (about 3 1/4 cups)
1/4 cup fresh mint leaves, chopped
Heat oil in large nonstick skillet on medium heat. Add onion, jalapeño pepper and ginger; cook, covered, 7 minutes, stirring occasionally. Stir in vinegar, sugar, raisins, curry powder, cloves, allspice, cinnamon and nutmeg; cook, covered, 5 minutes longer, stirring occasionally.
Stir in mango. Cook on medium-high heat 4 minutes or until liquid is almost evaporated. Stir in mint.
Spoon into medium bowl. Serve at room temperature or refrigerate until ready to serve. Serve with Indian flatbreads, such as naan, or pita, if desired.
Serving Suggestion: This condiment goes especially well with spicy Indian dishes such as Beef Vindaloo.
(Amount per serving)
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