The Magic of Mustard: Curried Mango-Mustard Chutney

More than just a condiment, this spicy herb is among the world’s favorites for flavor and health.

| October/November 2007

  • Vicki Mattern

Makes 6 servings (2 cups)

This sweet and spicy sauce makes the perfect accompaniment for omelets or grilled, roasted or broiled salmon, chicken  or pork. Round out the meal with braised baby bok choy, broccoli or a mixed vegetable medley.

Note: If using frozen fruit, reduce the juice by one-half. You can double or triple the recipe but do not double or triple the liquids; use only enough to fill the pot to a depth of 1/4 to 1/2 inch, then use a shallow and wide pot to reduce the juices quickly.

  • ¼ cup lemon juice
  • 1  tablespoon lime juice
  • ¼ cup dried currants or raisins
  • ¼ cup dried, pitted, chopped dates (OR ⅓ teaspoon stevia extract powder)
  • 1  tablespoon curry powder
  • 1  tablespoon yellow mustard seeds
  • ¼ to ⅓ teaspoon cayenne pepper
  • 2  medium-size ripe mangoes, peeled, halved, seeded and cut into ½- to 1-inch pieces (OR 3 heaping cups unsweetened, cubed, frozen mango, cut into bite size pieces)
  • ½ cup minced onion, optional
  • ½ cup pure orange juice or pineapple juice, plus ¼ cup more, if needed
  1. In a medium saucepan, layer ingredients in the order listed. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for 20 to 25 minutes or until mixture is soft and slightly thick. If liquid cooks away before fruit feels tender, add a little more juice or water and keep cooking until soft.
  2. Stir the chutney and serve it immediately. Or, transfer it to a jar, cover and refrigerate. Serve chutney hot, warm or at room temperature. Freeze what you don’t plan to use within two weeks.

Variation: Peach-Mustard Chutney. Replace mango with 3 to 4 fresh, ripe but firm peaches. To remove the skins, dip peaches in boiling water until the skins loosen, about 30 seconds. Plunge peaches in ice water and slide off skins. Remove from water. Pit, then chop fruit into bite-size pieces.

The above recipes are adapted from The Garden of Eating: A Produce-Dominated Diet & Cookbook by Rachel Albert-Matesz & Don Matesz (Planetary Press, 2004).

Rachel Albert-Matesz is a freelance food and health writer, cooking instructor and personal chef who lives in Phoenix. For more information about the book, classes and services, visit .

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