Sauces, Rubs, & Marinades Last Updated: Jun 17th, 2010 - 09:17:42 Mango Chutney By Sandra Woodruff  Printer friendly page Yield: 1 1/2 cups 1/2 cup finely chopped yellow onion 1/2 cup water 2 cups diced peeled mango (about 2 mangoes) 1/3 cup golden or dark raisins, currants, or dried cranberries 2 tablespoons brown sugar 1 tablespoon white wine or cider vinegar 1 tablespoon lime juice 1/2 teaspoon ground black pepper or 2-3 teaspoons finely chopped jalapeno pepper 1/4 teaspoon salt 1 teaspoon grated fresh ginger 1 teaspoon curry powder (optional) 1. Combine the onion and 2 tablespoons of the water in a 1-quart nonstick pot. Cover and cook over medium heat for about 4 minutes, or until the onion softens. 2. Add the remaining ingredients and adjust the heat to maintain and simmer. Cook covered for about 15 to 20 minutes, stirring occasionally, until the mangoes break down and the mixture is thick (like jam or preserves). 3. Transfer to a covered container and chill until ready to serve. Serve with grilled chicken, pork, or seafood; add to chicken salad along with some walnuts, grapes, and celery; mix with 1 to 2 parts mayonnaise as a spread for sandwiches; or simply spread a layer over bread when making sandwiches. Nutritional Facts (per tablespoon) Calories: 21   Carbohydrate: 5 g     Fiber: 0.4 g      Fat: 0 g     Sat. Fat: 0 g Cholesterol: 0 mg     Protein: 0.2 g     Sodium: 25 mg     Calcium: 4 mg Diabetic exchanges: Free food for the serving size listed. Count 2 tablespoons as 1/2 carbohydrate. © Copyright 2005 by eatsmarttoday.com Top of Page