Fresh Mango Chutney

1. 1

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

2. 2

   Drain.

3. 3

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

4. 4

   Peel mango and cut small slice off one end.

5. 5

   Place mango, cut side down, on cutting board and work around pit, cutting each side of mango into large slices.

6. 6

   Use paring knife to cut flesh away from pit.

7. 7

   Roughly chop fruit into small pieces.

8. 8

   In medium bowl, combine mango with pine nuts, remaining ingredients and salt to taste; mix well.

9. 9

   Cover and refrigerate for at least 30 minutes before serving.

10. 10

    Chutney will keep in the refrigerator for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.