This Mint Mango Chutney recipe is a sweet accompaniment to a savory dish, and it costs just pennies to prepare. Add more sugar if your mangoes are tart. This chutney keeps for up to a week, covered, in the refrigerator. Try this mint mango chutney recipe and don’t forget your experience with me.
[one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 tbsp Olive oil
- 1/4 cup red onion, chopped
- 1 tbsp fresh ginger,minced
- 1 Jalapeno pepper, seeded and chopped
- 1/2 cup brown sugar
- 1/2 cup cider vinegar
- 1/4 cup raisins
- 2 tsp curry powder
- 1/4 tsp ground cloves
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground allspice
- 4 cups peeled mango, diced
- 1/4 cup fresh mint, chopped
[/tab] [tab]Yield:12 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Heat oil in a large nonstick skillet over medium heat.
Add onion, ginger, and pepper; cover and cook 7 minutes, stirring occasionally.
Stir in the sugar and next 7 ingredients (sugar through allspice); cover and cook 5 minutes.
Increase heat to medium-high.
Add the mango, and cook for 4-5 minutes or until liquid almost evaporates.
Stir in mint then remove from the heat. Allow to cool.
Transfer into a blender. Blend until smooth. Mint Mango Chutney is ready to eat. Enjoy!
- Serve with curries or any meal.