This sweet, tart, hot chutney showcases the beauty of mangoes, but also works wonderfully with pineapple. Serve with Griddle-Cooked Corn Flatbread or atop a piece of grilled wild salmon.

Makes about 2 cups

ACTIVE TIME: 25 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

2 tablespoons canola oil
1 teaspoon black or yellow mustard seeds (see Ingredient Note)
2 cups cubed ripe mango (1/2-inch cubes) or fresh pineapple
1/2 cup golden raisins
6-8 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
1/4 cup firmly packed dark brown sugar
1 cup water
1/4 teaspoon salt
1/4 cup finely chopped fresh cilantro

1. Heat oil in a small saucepan over medium-high heat. Add mustard seeds, cover, and cook until the seeds have stopped popping, 20 to 30 seconds. Add mango (or pineapple), raisins and chiles to taste. (It may spatter.) Reduce the heat to medium and cook, uncovered, stirring occasionally, until the raisins are plump and the fruit is lightly browned, 5 to 8 minutes.
2. Add sugar and cook, stirring, until it dissolves, about 2 minutes. Add water and salt. Cook, uncovered, stirring occasionally, until the sauce is syrupy-thick, 10 to 15 minutes. Stir in cilantro and serve warm.

NUTRITION INFORMATION: Per 1/4-cup serving: 115 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 21 g carbohydrate; 1 g protein; 1 g fiber; 79 mg sodium; 169 mg potassium.
1 1/2 Carbohydrate Servings
Exchanges: 1 fruit, 1 fat

TIP: Ingredient Note: Black mustard seeds are slightly stronger than the more commonly available yellow kind, the source of American ground mustard.

MAKE AHEAD TIP: Cover and refrigerate the chutney, without the cilantro, for up to 1 week. Stir in cilantro just before serving and reheat, if desired.

OUTSTANDING, OUTSTANDING, OUTSTANDING!! Made this 2 times in one week because we just kept eating it alongside everything. Wonderful over grilled salmon, chicken, etc. Especially good with the wok-seared spiced chicken recipe in the same section. I removed the chilies after preparation as it was hot enough without leaving them sitting in the leftover chutney until it was used. I used the pineapple both times so don't know how the mango compares. A real winner!

Penny Kiely, Dorset, ON

The spicy chile balances the sweet mango nicely. We devoured an entire batch in one night.

Dan, VT

This is excellent - pretty easy to make and works well with the wok-seared chicken recipe and have also served with salmon, shrimp and pork! I used frozen cubed mango and it worked fine.

Carolyn, Colchester, VT