Mango Chutney Biscuits

Mango Chutney Biscuits

Sugar In The Raw | Prep Time: 1 hr | Cook Time: 45 mins | Makes about 1 dozen cookies



1/2 cup canned, crushed pineapple (in juice)
1/2 cup fresh and ripe mango, peeled, cored and chopped
1/2 cup apple-cider vinegar
1/4 cup water
1/2 cup Sugar In The Raw®
1/2 tsp. salt
1/2 tsp. fresh grated ginger
1/2 tsp. cinnamon
1/8 tsp. cloves


2 cups All-purpose flour
1 tsp. ground cardamom
2 tsp. baking powder
1/4 cup Sugar In The Raw®
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/2 cup chilled butter, chopped
1 egg, beaten
1/4 cup buttermilk


Preheat oven to 425° F.

For Filling: bring all ingredients to a boil in a large saucepan until thickened. Lower the heat and cook gently for 20 minutes. Cool and set aside.

For Biscuits: In a large bowl sift together all dry ingredients. Using two knives or a pastry cutter, cut in the butter until mixture is crumbly.

Combine eggs, buttermilk and gradually add to the flour mixture. Knead the dough slightly and roll out to about ½ inch or thinner. Cut into 3-inch squares or rounds and spoon a heaping tablespoon of the fruit filling in the center. Moisten one side of the dough slightly and fold the two sides together covering the filling. Use a fork or finger to seal the edge.

Place cookies on a non-stick sheet pan  and bake until golden brown, about 10 to 12 minutes.

Nutrition Information

Per Serving (1cookies): 210 calories, 8g fat (5g saturated fat), 31 g carbohydrate, 3g protein, <1 g dietary fiber, 160 mg sodium.

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