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Mango Chutney
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

a marriage of savory curry spices and the sweetness of fresh mango, red onion, and sweet red peppers that compliments any protein or a lovely bowl of steamed or sautéed vegetables.

Course: Side Dish
Keyword: chutney, curry, indian, mango, red pepper
Ingredients
  • 1/4 cup olive oil
  • 2 medium red onions 1/2" dice
  • 1 red bell pepper 1/4" dice
  • 1/4 cup fresh ginger root, minced
  • 4 (~3 lbs) mangoes, peeled 1/2" dice
  • 1 cup pineapple juice
  • 1/2 cup apple cider vinegar
  • 1/2 cup brown sugar, light
  • 1 TBSP curry powder
  • 1 1/2 tsp hot pepper flakes, dried
  • black pepper, coarse
  • kosher salt
Instructions

  1. Using a saute pan, heat oil to medium high heat, avoid smoking, then add onions to soften, stirring frequently, ~ 5-8 min.

  2. Add bell pepper and ginger and stir/cook for 1 min.

  3. Add all other ingredients to the pan and simmer while stirring occasionally until thickened, ~ 15 min.

  4. Season with salt and pepper.

  5. Serve immediately or cool and store in airtight container.

  6. May be stored in the refrigerator or to maintain freshness, store in the freezer.

Recipe Notes
  • yields ~ 7 cups
  • recipe originally from Gourmet, Oct 2020
  • this recipe can easily be halved 
  • OR make whole recipe and freeze in small amounts for convenience
  • raisins would be a nice addition to this chutney
  • any type of curry powder blend will work here or you can mix up your own
  • mangos are best when softened and ripe vs. more firm - they yield way more sweetness and flavor when ripe
  • pairs nicely with grilled salmon, pork, chicken or vegetables