Mango and Mint Chutney

A few days ago I made a Homemade Curry Powder that's perfect for any Indian recipes you want to prepare. Try it in this easy chutney! The chutney will keep for up to a week in the fridge, and makes a great compliment to veggie curries. You can also use it as a spread with vegan deli ham slices for sandwiches.

Heat 1 tablespoon olive oil in a large skillet over medium heat and add 1/4 cup finely chopped red onion, 2 tablespoons minced and peeled fresh ginger, and 1 seeded and finely chopped jalapeno pepper; cover and cook for 7 minutes, stirring occasionally.

Add 1/2 cup packed organic brown sugar, 1/2 cup cider vinegar, 1/4 cup raisins, 2 teaspoons Homemade Curry Powder, 1/4 tsp. ground cloves, 1/8 tsp. ground cinnamon, 1/8 tsp. ground nutmeg, and 1/8 tsp. ground allspice. Cover and cook for 5 minutes.

Increase the heat to medium-high and add 3 and 1/4 cups peeled and diced mango. Cook until the liquid is nearly all evaporated - the original recipe said 5 minutes, but I gave mine 8.

Stir in 1/4 cup chopped mint at the end. 1/4 cup of chutney is 90 calories - you'll have about 12 servings.

Cost:
jalapeno pepper $0.12
raisins $2.99
mango $5.97
mint $1.99