Mango and Mint Chutney

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

This condiment goes especially well with Beef Curry with Toasted Spices. The chutney keeps for up to a 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. Add onion, ginger, and pepper; cover and cook 7 minutes, stirring occasionally. Stir in the sugar and next 7 ingredients (sugar through allspice); cover and cook 5 minutes. Increase heat to medium-high. Add the mango, and cook for 4 minutes or until liquid almost evaporates. Stir in mint.

By RecipeOfHealth.com