I made this chutney to go with our Thanksgiving Day feast. I forgot cranberry sauce so I figure this might be a nice substitute. I don’t particularly care for cranberry sauce anyway.
There are many different types of mango chutney. Some are spicy with curry, peppers, or chilies and others are sweet. This one is more tart than sweet. A good stand in for cranberry. This is one of Emeril Lagasse’s versions that I got from Food Network.com.
- 1 tablespoon butter
- 1/2 cup chopped onions
- pinch of salt
- 2 cups small diced mango
- 1/2 cup white vinegar
- 1/4 cup sugar (I used Stevia in the Raw)
- 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
- 2 tablespoons water
In a saucepan over medium heat, melt the butter. Add the onions and salt. Saute for two minutes. Add the mango. Continue to saute for 2 minutes. Add the vinegar the sugar. Bring the mixture to a boil. In a separate dish whisk the cornstarch with the water until smooth. Stir the mixture into the saucepan. Bring the mixture back to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat and cool completely. Store in an airtight container until ready to use. Recipe yields about 2 cups.
If you are following Weight Watchers, 1 tablespoon is worth zero points, a 1/4 cup is 1 point.