Mango Chutney
  • 1 tablespoon butter
  • 1/4 cup chopped onions
  • Pinch of salt
  • 1 cup diced mango
  • 1/4 cup rice wine vinegar (or white vinegar)
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 tablespoons water
  1. In a saucepan over medium heat, melt the butter. Add the onions. Season with salt. Saute for two minutes. Add the mango. Continue to saute for 2 minutes. Add the vinegar and the sugar. Bring the mixture to a boil. Whisk the cornstarch with the water. Whisk until smooth. Stir the slurry into the mango mixture. Bring the mixture back to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat. Serve warm or cold on the Tuna Burgers