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.
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