Instructions: In a food processor or blender, pulse the chutney, vinegar, 3 tablespoons water, oil, mustard, and ketchup until smooth. Chill or use immediately. Cover and refrigerate any leftovers for up to 1 week.

This recipe yields 16 servings.

Serving size: 1 tablespoon.

Comments: This sweet and sour sauce is easy and tangy. It is made with prepared mango chutney sometimes called Major Greys chutney found near the ketchup in the grocery store. Although it contains no fat, it is high in carbohydrate, so take a tablespoon and stretch it a long way. Use it as a spread for sandwiches (great with roasted turkey or chicken breast), to add zing to a mayonnaise-based potato or chicken/turkey salad, or as a dip for boiled shrimp.

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