Fresh Mango Chutney

Recipe Ingredients

1/4 cup	40g / 1.4oz	Raisins or currants
1/2 cup	118ml	Pine nuts
1 cup	237ml	Ripe mango (medium)
1 cup	237ml	Jalapeño - seeded, and (medium)
		Finely chopped
2 tablespoons	30ml	Chopped cilantro
2 tablespoons	30ml	Chopped fresh mint
1 tablespoon	15ml	Fresh lime juice
1 tablespoon	15ml	Fresh orange juice
1 tablespoon	15ml	Pure maple syrup
1 teaspoon	5ml	Minced fresh ginger
1/8 teaspoon	0.6ml	Cayenne

Recipe Instructions

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

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

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.

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.

This recipe yields 2 cups.

Per 2-Tablespoon Serving: 24 Cal; 0g Prot; 1g Total Fat (0 Sat. Fat); 5g Carb.; 0mg Chol; 0mg Sod.; 1g Fiber.

Source:
Vegetarian Times, May 2001

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