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 wild salmon.

Source: EatingWell Magazine, January/February 2008


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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.

Ingredient Note: Black mustard seeds are slightly stronger than the more commonly available yellow kind, the source of American ground mustard.

Nutrition Facts

1/4 cup
112 calories; protein 0.8g; carbohydrates 20.5g; dietary fiber 1.2g; sugars 17.8g; fat 3.8g; saturated fat 0.3g; vitamin a iu 579.5IU; vitamin c 15.6mg; folate 19mcg; calcium 17.2mg; iron 0.3mg; magnesium 9.6mg; potassium 157.9mg; sodium 77.6mg.

1 fruit, 1 fat