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
Servings: 24 (2 tablespoons)
Ingredients
- 1 tablespoon oil
- 1/4 cup finely chopped red onion
- 1 jalapeño pepper, seeded and finely chopped
- 1 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1/2 cup cider vinegar
- 1/4 cup firmly packed brown sugar
- 1/4 cup raisins
- 2 teaspoons McCormick Gourmet™ Organic Hot Madras Curry Powder
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Cloves
- 1/8 teaspoon McCormick Gourmet™ Organic Ground Allspice
- 1/8 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1/8 teaspoon McCormick Gourmet™ Organic Ground Nutmeg
- 3 ripe mangos, peeled and diced (about 3 1/4 cups)
- 1/4 cup fresh mint leaves, chopped
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
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