Mango chutney is sort of an interesting condiment. It's curried fruit. And it's terrific. I made mine to top a nice baked brie, and then I ended up using the leftovers to mix into quinoa for lunch. YUM.
Serves 8 -- Makes ~2 cups
3 ripe mangoes, peeled and chopped coarsely
2 tsp olive oil
1/2 large red onion, diced
1/2 tsp red chile flakes
2 Tbsp fresh ginger, finely grated
1 tsp fresh chopped garlic
1/2 red bell pepper, seeded and finely diced
1/2 cup orange juice
3 Tbsp light brown sugar
2 Tbsp apple cider vinegar
1 Tbsp yellow curry powder
1/4 cup dried blueberries or cranberries
1/2 tsp salt
1/4 tsp fresh ground black pepper
In a nonstick skillet, heat olive oil over medium heat. Add chile flakes, onion, garlic, ginger, and red pepper. Saute mixture for 2 minutes, stirring frequently. Stir in curry powder and saute for one minute. Add mango and heat through for one additional minute.
Whisk together orange juice, vinegar, and brown sugar in a small bowl. Add this to the mango mixture and heat to a simmer for 30 minutes, stirring frequently, until mixture reduces. Stir in dried blueberries, salt and pepper. Transfer to a glass container and cool in the refrigerator until ready to use. Serve over your favorite grilled meat, baked brie, or mixed into rice or quinoa.
Nutrition Info per 1/4 cup: 99 calories, 1 g fat, 1 g protein, 21 g carbohydrates, 2 g fiber