> 1 clementine
> 1/2 cup mango chutney
> 1/4 cup Dijon mustard
> 1 tbsp chopped fresh rosemary or thyme
> 1/2 tsp coarsely ground black pepper
> 1/2 tsp crushed red pepper (or more, to taste)
Zest the clementine and and then peel, break into segments and roughly chop segments into ½-inch pieces. In a small bowl, combine zest, chopped clementine, chutney, mustard, rosemary, black pepper and crushed red pepper. If not using immediately, cover and refrigerate.