sauces

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.
25m
PREP TIME
20m
COOK TIME
41
CALORIES
14
INGREDIENTS

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Ingredients 24 (2 tablespoons) Servings

INSTRUCTIONS

  • 1 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
  • 2 Stir in mango. Cook on medium-high heat 4 minutes or until liquid is almost evaporated. Stir in mint
  • 3 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

TIPS AND TRICKS

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

NUTRITION INFORMATION

(per Serving)

Condiments

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