Mango is in season!
Does the world need another mango chutney recipe? Maybe not but guess what, it’s here anyway. This one is filled with sweet fragrant mangoes. I usually buy chutneys in jars at the supermarket, but decided to try my hand at mango chutney for the last mango recipe of the month.
The possibilities are endless with chutney. Put it on grilled and roasted meats, seafood or veggies. I especially like them on burgers, pizza and atop crispy batter fried fish or shrimp. Fruit chutneys have always been a favorite of mine, especially tomato chutney which I sometimes use on pizzas instead of tomato sauce. This one we used on some honey rum glazed drumsticks, it added a really nice sweet and sour bite to the meat.
The vinegar content will give you a decent shelf life. This recipe yields just about 1 ¼ cups of finished chutney. If you’re a chutney fan, your family can polish this off in one dinner setting. For regular folk, it should last in the refrigerator for a week or two. This recipe is the last for the month of July 2016, our mango farm is on its last leg of mangoes, they are only coming in by the ones and twos instead of by the scores, mango season it now over.
Ingredients (printable recipe)
2 tablespoon coconut oil
¼ cup Green pepper
¼ cup Yellow pepper
¼ cup Red pepper
2 Garlic cloves shredded
1 Onion chopped
½ cup Vinegar
2 tablespoon Sugar
1 cup mango
¼ cup dried cranberries
¼ teaspoon Salt
- Chop the mangoes, peppers, onions and shred the garlic
- In a pan heat the coconut oil
- Sauté the onions pepper and garlic for 1 minute
- Add the vinegar and sugar and allow the mixture to boil and reduce into a light syrup
- Add the mango, salt and cranberries
- Turn the flames to very low and allow the mixture to cook for 15 minutes
- Serve atop grilled or roasted meat or veggies