Fresh Mango Chutney

Directions

1. 1
   In small bowl, soak raisins or currants in enough warm water to cover, until soft, about 10 minutes.
2. 2
   Drain.
3. 3
   In small skillet over medium-high heat, toast pine nuts, shaking pan often until lightly browned, 1 to 2 minutes.
4. 4
   Peel mango and cut small slice off one end.
5. 5
   Place mango, cut side down, on cutting board and work around pit, cutting each side of mango into large slices.
6. 6
   Use paring knife to cut flesh away from pit.
7. 7
   Roughly chop fruit into small pieces.
8. 8
   In medium bowl, combine mango with pine nuts, remaining ingredients and salt to taste; mix well.
9. 9
   Cover and refrigerate for at least 30 minutes before serving.
10. 10
    Chutney will keep in the refrigerator for up to 2 days.