5 Minute Mango Chutney

Totally inauthentic, but so what, it’s really yummy!

5 Minute Mango Chutney: Sample recipe from Veganomicon by Isa Chandra Moscowitz and Terry Hope Romero.

Serve with any Indian meal, on a curry, or on Samosa Stuffed Baked Potatoes.

Total Prep And Cook Time: 15 minutes, plus chill time

Yield: 2 cups or 8 Servings

Nutrition Data, 48g Serving: 50 cal, 11 cal from fat, 1g fat, 10g carb, 0g protein, 1g fiber, 1mg sodium, 9g sugars, good source Vit A & Vit C. Estimated glycemic load 4. Gluten Free

Ingredients:

• 2 tsp peanut oil
• 2 cloves garlic, minced
• 2 tsp grated fresh ginger
• 1 jalapeño pepper, seeded and chopped
• 1 large mango, peeled and cut into bite-size pieces (a little under 2 cups of fruit)
• 2 Tbsp sugar
• 2 Tbsp water
• 2 Tbsp red wine vinegar
• 1/2 tsp asafetida

Directions:

1. Preheat a small saucepan over medium-low heat.
2. Put the oil, garlic, ginger, and jalapeño in the pan and sauté for about 1 minute
3. Add the mango, sugar, and water.
4. Turn heat up to medium, cover, and cook for 3 minutes, until it’s boiling
5. Add the red wine vinegar and asafetida, and cook for another minute, uncovered
6. Chill until ready to use. We put in the freezer and stir if often for about 130 minutes; it’s usually good and cold by then

Cooking Tips:

Veganomicon likes the sourness of the asafetida, but you can use any Indian-y sort of spice instead – such as curry powder or garam masala

If you're not a fan of hot & spicy food, omit the jalapeño, or use half a pepper or less to your taste.

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