My family and I recently celebrated a monumental adjustment to my life when I “retired” from the newspaper business after 25 years. Of course our favorite way to celebrate any big (and small) event, birthday, or holiday is to enjoy a nice meal out on the town at a favorite restaurant. This particular evening the entrees we ordered came with a small side of fruit chutney. I enjoyed dinner, but it was the delicious petite, chopped salad that stuck in my head. I like the texture of a smaller chopped salad versus the big-leaf lettuce or large chunky fruit salad we often throw together. This tropical fruit and vegetable chutney is simple, light and refreshing.
Fresh Pineapple Mango Chutney
Fresh mango, removed from pit, diced small
1/2 a cucumber, peeled, diced small
Cup of fresh pineapple, diced small
3 fresh basil leaves, chopped
1/2 lemon or lime
Dice first 3 ingredients and toss. Add chopped basil and squeeze lime or lemon citrus juice over the top. It’s that simple. Serve next to your favorite main entree. Enjoy!
Modern Hen home 