Things You’ll Need

• Diced Mango (frozen or fresh)

• Jalapeno pepper

• Garlic

• Brown onion

• Vegetable oil

• Red pepper flakes

• Fresh ginger

• White Vinegar

• Brown sugar

• Spices(Cinnamon, salt, black pepper, cumin, ground ginger) 

 

Tip #1 Leave yourself about 30 minutes to chill chutney before use.

 

Heat small pot on stove with about 4 tablespoons of oil and red pepper flakes.  While oil is heating dice garlic, onions, and jalapeno pepper (In my recipe I used about 3 cloves of garlic, 1 medium onion, and half a jalapeno pepper).  Add into pot, stir, and let this simmer until onions are softened.  

 

Tip #2 Chutneys are a great topping to any savory dish!

 

Now take mango pieces and add in a generous amount (It really depends on what you want more sweet or savory?).  Stir in mango with some fresh grated ginger, a tablespoon of white vinegar, and 2 tablespoons of brown sugar. Spice it up with a dash of cinnamon, salt and pepper, cumin, and a tablespoon of ground ginger.  Cover and let it all simmer for about 5 minutes.  

 

Tip #3 Tasting is extremely important to make sure your chutney is not bland!

 

Set up your food processor, or a blender will work as well.  Take your pot and empty contents into processor, and using a plastic blade pulse until the mango contents are smooth. Taste and add spices to adjust (At this point in my experience I usually have to add in more salt) If you are only tasting mango adding in salt will accent your other flavors. Place into mason jar or container and chill before use!

 

Suggestions:

• To chill your chutney faster put the jar into an ice water bath and place in freezer.  

• Serve with my Red Coconut Chicken Pie Recipe!

• Place on grilled chicken salads or pork chops to kick it up a notch!

• Mango chutney should stay fresh in fridge for up to 2 weeks.