By Mayo Clinic Staff

Dietitian's tip:

Chutney is a relish of fruit simmered with vinegar and spices. Serve this version at room temperature over chicken or rice or chill and spread over English muffins.

Number of servings

Serves 8


    1 mango, peeled and pitted
    1/4 cup sugar
    1/4 cup chopped red onion
    2 tablespoons cider vinegar
    2 tablespoons finely chopped green bell pepper
    1 tablespoon grated fresh ginger
    1/2 teaspoon ground ginger
    1/8 teaspoon ground cloves
    1/4 teaspoon chopped fresh rosemary


Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Arrange the mango on the grill rack or broiler pan. Grill or broil on medium heat, turning often, until slightly browned and softened, about 2 to 3 minutes on each side.

Remove from the mango from the grill and let cool for a few minutes. Transfer the mango to a cutting board and chop into small chunks.

Place the mango in a large saucepan. Add the sugar, onion, vinegar, bell pepper and spices. Bring the mixture to a boil. Reduce heat to low and simmer, uncovered. Cook, stirring occasionally, until the pepper and onion are soft, about 5 to 7 minutes. Remove from heat and let cool to room temperature. Serve immediately or cover and refrigerate for up to 1 week.

Nutritional analysis per serving

Serving size :2 tablespoons

  • Total fat 0 g
  • Calories 44
  • Protein trace
  • Cholesterol 0 mg
  • Total carbohydrate 11 g
  • Dietary fiber 1 g
  • Monounsaturated fat 0 g
  • Saturated fat 0 g
  • Sodium 1 mg
Oct. 01, 2008