nutritional information

Per 2-tablespoon serving:

  • Calories: 24
  • Protein: 0 g
  • Total Fat: 1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 5 g
  • Cholesterol: 0 mg
  • Sodium: 0 mg
  • Fiber: 1 g
Vegan

Fresh Mango Chutney

Makes 2 Cups

30 minutes or fewer

  • 1⁄4 cup raisins or currants
  • 1⁄2 cup pine nuts
  • 1 medium ripe mango
  • 1 medium jalapeño, seeded and finely chopped
  • 2 Tbs. chopped cilantro
  • 2 Tbs. chopped fresh mint
  • 1 Tbs. fresh lime juice
  • 1 Tbs. fresh orange juice
  • 1 Tbs. pure maple syrup
  • 1 tsp. minced fresh ginger
  • 1⁄8 tsp. cayenne

1. In small bowl, soak raisins or currants in enough warm water to cover, until soft, about 10 minutes. Drain.

2. In small skillet over medium-high heat, toast pine nuts, shaking pan often until lightly browned, 1 to 2 minutes.

3. Peel mango and cut small slice off one end. Place mango, cut side down, on cutting board and work around pit, cutting each side of mango into large slices. Use paring knife to cut flesh away from pit. Roughly chop fruit into small pieces.

4. In medium bowl, combine mango with pine nuts, remaining ingredients and salt to taste; mix well. Cover and refrigerate for at least 30 minutes before serving. Chutney will keep in the refrigerator for up to 2 days.

May 2001

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comments

I made this tonight and really enjoyed it. It had a great flavor balance of sweet, spicy and brightness. The maple syrup added a nice depth of flavor, too. I would not call this one authentic, but consider it if you're looking for a tasty chutney.

Niki - 2009-05-13 22:00:36