This would be a great side dish with grilled shrimp.
Fresh Mango Chutney
1 teaspoon ground cumin
1 (3/4-pound) unripe mango, chopped
1/3 seedless cucumber, peeled and chopped (3/4 cup)
1/2 cup chopped red onion
1 to 2 teaspoons minced fresh jalapeño with seeds
3 tablespoons fresh lime juice
3 tablespoons thinly sliced mint
3 tablespoons chopped cilantro
Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute. Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
Chutney can be made 6 hours ahead and chilled.
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This would be good with chicken.
Mango Chutney
1 tablespoon finely diced shallots
1 tablespoon olive oil
4 ounces fresh mango, diced
1 ounce water
2 tablespoons cider vinegar
2 tablespoons raisins
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
1 tablespoon corn syrup
1 tablespoon brown sugar
Saute the shallots in olive oil until translucent. Add the mango, water, and vinegar. Cook for 30 seconds on high heat and add remaining ingredients. Remove from the heat. Serve at room temperature.