Advertisement
Ingredients
2 mangoes, peeled, pitted and cut into ⅓-inch dice
½ red chili pepper, seeded and minced
⅓ cup finely chopped red onion
¼ cup orange or pineapple juice
2 teaspoons lime juice
2 teaspoons rice-wine or white vinegar
1 teaspoon spicy English-style mustard
¼ teaspoon kosher salt
2 tablespoons chopped cilantro
2 tablespoons chopped mint
Nutritional analysis per serving
39 grams carbs; 164 calories; 1 gram fat; 4 grams fiber; 181 milligrams sodium; 2 grams protein; 34 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a small saucepan, combine the mangoes, chili pepper, onion and orange juice and cook over medium heat, stirring occasionally, until fruit is softened, about 10 minutes. Remove from heat and stir in the lime juice, vinegar, mustard and salt. Serve warm or at room temperature, stirring in the cilantro and mint before serving.
Private Notes
Comments
I have used this recipe to mitigate the sweetness/blandness of a store-bought mango chutney, adding onion and other ingredients until result is less than half store-bought original. Fennel seeds always a good addition.
I have used this recipe to mitigate the sweetness/blandness of a store-bought mango chutney, adding onion and other ingredients until result is less than half store-bought original. Fennel seeds always a good addition.