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Ingredients

• 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

Description

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.

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