Mango-Chile Chutney - Indian Aam Chutney

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Mango-Chile Chutney - Indian Aam Chutney

 

2 tablespoons canola oil

1 teaspoon black mustard seeds, or yellow mustard seeds (see Ingredient Note)

2 cups cubed ripe mango, (1/2-inch cubes) or fresh pineapple

1/2 cup golden raisins

6-8 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed

1/4 cup firmly packed dark brown sugar

1 cup water

1/4 teaspoon salt

1/4 cup finely chopped fresh cilantro

 

 

 

 

 

1. Heat oil in a small saucepan over medium-high heat. Add mustard seeds, cover,

and cook until

the seeds have stopped popping, 20 to 30 seconds. Add mango (or pineapple),

raisins and chiles to

taste. (It may spatter.) Reduce the heat to medium and cook, uncovered, stirring

occasionally,

until the raisins are plump and the fruit is lightly browned, 5 to 8 minutes.

2. Add sugar and cook, stirring, until it dissolves, about 2 minutes. Add water

and salt. Cook,

uncovered, stirring occasionally, until the sauce is syrupy-thick, 10 to 15

minutes. Stir in

cilantro and serve warm.

 

Makes about 2 cups

ACTIVE TIME: 25 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

 

Source: EatingWell, January/February 2008

Formatted by Chupa Babi: 01.10.08

 

NUTRITION INFORMATION: Per 1/4-cup serving: 115 calories; 4 g fat (0 g sat, 2 g

mono); 0 mg

cholesterol; 21 g carbohydrate; 1 g protein; 1 g fiber; 79 mg sodium; 169 mg

potassium.

1 1/2 Carbohydrate Servings

Exchanges: 1 fruit, 1 fat

 

TIP: Ingredient Note: Black mustard seeds are slightly stronger than the more

commonly available

yellow kind, the source of American ground mustard.

 

MAKE AHEAD TIP: Cover and refrigerate the chutney, without the cilantro, for up

to 1 week. Stir in

cilantro just before serving and reheat, if desired.

 

This sweet, tart, hot chutney showcases the beauty of mangoes, but also works

wonderfully with

pineapple. Serve with Griddle-Cooked Corn Flatbread or atop a piece of grilled

[favorite].

 

 

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