This mango chutney is a staple in our home. It’s fresh, fragrant and slightly sweet, exactly how I like it. An absolutely great addition to not only plain ole chicken, but meatballs, turkey and even pork benefit from a few drops of this yummy goodness.
Now I don’t use a lot of sugar in my chutney. I know a lot of people like theirs really sweet, but I just don’t, it makes me feel like I’m eating jelly in stead of chutney, so I go for fresh!
We love to spoon this on top of a warm pita filled with grilled chicken, tomato, red onion and bell pepper. It’s seriously addictive.
1/2 chopped red onion
3 tbsp lemon juice
4 tbsp orange juice
4 tsp red wine vinegar
1/8 tsp garam masala
1/8 tsp curry powder
250 gr mango
1 tablespoon honey
2 tbsp brown sugar
1 tsp ginger
1 garlic clove
pinch of salt
Chop half a medium or 1 small red onion.
I like to spice things up a bit, so I’ll finely chop 1/3 red chili pepper.
Grate a medium sized garlic clove.
My latest discovery. I’ll grate my ginger, put it in a ziploc bag , even it out and toss it in the freezer and just break off pieces when I need it. Works like a charm that way. Going for about 1 1/2 tsp ginger.
Opted for frozen mango! Yeah, I know. Don’t let me keep you from using fresh, though. I thawed it in the microwave.
Squeeze out 3 tbsp lemon juice. Or lime juice.
Add 4 tsp red wine vinegar, 1/8 tsp curry powder and 1/8 tsp garam masala.
Heat a few drops of oil and briefly cook the onions.
Add the chili pepper, garlic and ginger and cook for another minute.
Plunge in the mango pieces. Pour in the spiked lemon juice and add 2 tbsp brown sugar and 1 tbsp honey. That’s all the sweetness I’ll be using. Stir to combine.
Bring it to a boil, lower the heat and simmer (over really low heat) for about 15 minutes.
After 15 minutes the color will have changed from yellow to brownish. And most of the liquid will be gone.
That’s my que to squeeze out some fresh orange juice. Or use store-bought. Add about 4 tbsp OJ to the chutney.
Bring it back to a boil and simmer, over really low heat, for another 30 minutes. If at any point the chutney gets too dry, add a little water or some extra orange juice.
I usually reach the consistency I like after 45 minutes, leaving it nice and mushy but with still some recognisable mango pieces in it, just cook it until you have a consistency you like. Season with salt to taste.
Transfer the chutney to a bowl, cover with plastic wrap and let it cool off. You’ll want to serve the chutney at room-temperature.
Lunch time, guys!