Mango And Mint Chutney

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This condiment goes especially well with Beef Curry with Toasted Spices. The chutney keeps up to 1 week if covered and in the refrigerator. Use the leftovers as a spread for ham sandwiches.

Ingredients

• 1 tablespoon olive oil
• 1/4 cup finely chopped red onion
• 2 tablespoons minced peeled fresh ginger
• 1 jalapeño pepper, seeded and finely chopped
• 1/2 cup packed brown sugar
• 1/2 cup cider vinegar
• 1/4 cup raisins
• 2 teaspoons Homemade Curry Powder
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 3 1/4 cups diced peeled mango
• 1/4 cup chopped fresh mint

Directions

1. Heat oil in a large nonstick skillet over medium heat.
2. Add onion, ginger, and pepper; cover and cook 7 minutes, stirring occasionally.
3. Stir in sugar and next 7 ingredients; cover and cook 5 minutes.
4. Increase heat to medium-high.
5. Add mango, and cook 4 minutes or until liquid almost evaporates.
6. Stir in mint.

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