Mango-and-Mustard Chutney

• 2 mangoes, peeled, pitted and cut into 1/3-inch dice
• 1/2 red chili pepper, seeded and minced
• 13 cup finely chopped red onion
• 1/4 cup orange or pineapple juice
• 2 teaspoons lime juice
• 2 teaspoons rice-wine or white vinegar
• 1 teaspoon spicy English-style mustard
• 1/4 teaspoon kosher salt
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped mint

1. In a small saucepan, combine the mangoes, chili pepper, onion and orange juice and cook over medium heat, stirring occasionally, until fruit is softened, about 10 minutes.
2. Remove from heat and stir in the lime juice, vinegar, mustard and salt.
3. Serve warm or at room temperature, stirring in the cilantro and mint before serving.

mangoes, red chili pepper, red onion, orange, lime juice, ricewine, mustard, kosher salt, cilantro, mint

Taken from cooking.nytimes.com/recipes/9319 (may not work)