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.

Makes 3 cups or 24 (2-tablespoon) servings.

Prep Time: 25 minutes
Cook Time: 20 minutes

Nutritional Information

For 1 serving
Calories: 41
Sodium: 2mg
Fat: 1g
Carbohydrates: 8g
Cholesterol: 0mg
Fiber: 1g
Protein: 0g

Mango and Mint Chutney

Ingredients

1 tablespoon oil

1/4 cup finely chopped red onion

1 jalapeño pepper, seeded and finely chopped

1 teaspoon McCormick® Gourmet Collection Ginger, Ground

1/2 cup cider vinegar

1/4 cup firmly packed brown sugar

1/4 cup raisins

2 teaspoons McCormick® Gourmet Collection Curry Powder, Hot Madras

1/4 teaspoon McCormick® Gourmet Collection Cloves, Ground

1/8 teaspoon McCormick® Gourmet Collection Allspice, Ground

1/8 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon

1/8 teaspoon McCormick® Gourmet Collection Nutmeg, Ground

3 ripe mangos, peeled and diced (about 3 1/4 cups)

1/4 cup fresh mint leaves, chopped

Directions

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.