MANGO-CO­CONUT CHUT­NEY

Cooking Light - - Dinner Tonight 4 Sauces For Any Protein -

This condi­ment is a great way to use up mango that’s got­ten a lit­tle too ripe. De­li­cious in cur­ries and vinai­grettes, it’s also a stun­ning ad­di­tion to a cheese board; see “Cook­ing Class” (p. 204) to learn how to pull one to­gether for the hol­i­days. Heat 1 tsp. co­conut oil in a skil­let over medium. Add 1/2 cup chopped onion; cook 4 min­utes. Add 11/2 cups chopped mango, 2 Tbsp. brown su­gar, 2 Tbsp. ap­ple cider vine­gar, 2 tsp. minced gar­lic, 2 tsp. minced gin­ger, 1 tsp. curry pow­der, 1 tsp. honey, and 1/4 tsp. mus­tard seeds; cook 15 min­utes. Trans­fer to a food pro­ces­sor; add 2 Tbsp. water, 1 Tbsp. unsweet­ened shred­ded co­conut, and 3/8 tsp. kosher salt. Pulse un­til com­bined. Stir in 1/8 tsp. crushed red pep­per.

SERVES 12 (serv­ing size: 4 tsp.) Calo­ries 35; Fat 1g (sat 1g, un­sat 0g); Pro­tein 0g; Carb 7g; Fiber 1g; Sug­ars 6g (added sug­ars 3g); Sodium 62mg; Calc 0% DV; Potas­sium 1% DV

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