Mango Chutney
Make an easy mango chutney for a pop of flavor in a meal, or as a dipping sauce. Leave the chili pepper whole for a milder spice, or chop it up to infuse into the chutney if you want a spicier sauce.
Servings: 16 servings
Ingredients
- 1/4 cup apple cider vinegar, or lime juice
- 1/2 cup pure mango juice, or apple juice
- 1 mango, peeled and chopped (about 2 cups)
- 1 Tbsp fresh ginger, grated
- 1 small jalapeno pepper, chopped finely or whole, optional
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/4 tsp ground cardamom, optional
Instructions
- Heat the vinegar and juice in a small pot to boiling. Add the mango, ginger and chili pepper and cumin.
- Turn down the heat and leave to simmer uncovered 45-60 minutes, until slightly thickened. If you left the chili pepper whole, remove it before serving.
Notes
Try this with apple instead of mango if you can’t find any, or use both and make a double batch.
Nutrition
Calories: 14kcal | Carbohydrates: 4g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 6.6mg | Calcium: 3mg | Iron: 0.2mg
