Mango and Mint Chutney

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.

Serves: 24
Serving Size: 2 tablespoons
25 mins Prep time 20 mins Cook time
25 mins Prep time
20 mins Cook time
  • 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

Cooking tip

Serving Suggestion: This condiment goes especially well with spicy Indian dishes such as Beef Vindaloo.

Nutrition information

(Amount per serving)

  • 41Calories: 41Cholesterol: 0mg
  • Sodium: 2mgProtein: 0g
  • Total Fat: 1gFiber: 1g
  • Carbohydrate: 8g