Mango season in the Caribbean is the best time of year to enjoy this colorful, sweet, and tangy tropical fruit. It's said that a season with a good crop of mangos also means a heavy hurricane season, but these golden red juicy fresh mangos are worth it. Mangos can be eaten fresh, added to pies or bread, blended into a smoothy, added to your breakfast cereal, mixed with yogurt, and turned into sauces such as this Spicy Mango Chutney.
Spicy mango chutney can be used as a condiment for your favorite breads, such as Trinidad Sada Roti, added to new doubles or fish tacos. Mango chutney also accompanies a cheese plate, chicken and fish, or any other dishes that pair with mangos.
All you need are a few fresh mangos, red onions, ginger, scotch bonnets or your favorite spicy peppers, rice wine vinegar, garam masala, curry powder, salt seasoning, red bell peppers, fresh cilantro along with a touch of honey. All are cooked together using just one pot for easy cleanup.
What does mango chutney taste like?
Mango chutney is a blend of the mango's sweet, sour, heat, and floral aromatics.
Is mango Pickle same as mango chutney?
They are two different condiments. Mango pickle is mangos that have been fermented and pickled using salt and lime, whereas mango chutney is a cooked sauce.
Is Mango Chutney good for health?
Mangos are a healthy fruit option as they are low in calories and high in nutrients. Most are water-soluble, meaning the body absorbs them. High in fiber, so although they are a lovely fruit, the sugars are slowly absorbed into the bloodstream and won't spike blood sugar levels making this a good option for those keeping track of their blood sugar. Some store-bought chutneys may contain high preservatives and added sugar, so it's best to make your chutney using the best ingredients.
Is chutney served warm or cold?
You can enjoy chutney, either warm or cold, depending on what you have it with. Room temperature is an excellent in-between option to serve chutney.
Ingredients
2 medium Fresh Mangos, diced
1 small Red Onion, diced
1 teaspoon Fresh Ginger, grated
1 Scotch Bonnet Pepper, seeds removed and diced
2 Seasoning Peppers, seeds removed and diced
1 small Red Bell Pepper, seeds removed and diced
1/2 teaspoon Curry Powder
1 teaspoon Graham Masala Powder
1/2 teaspoon Sea Salt
1 tablespoon Olive Oil
2 teaspoons Honey
1/2 cup Rice Vinegar
1/4 cup Fresh Cilantro, chopped
Instructions
Add the olive oil to a medium-sized pot setting it to medium heat on the stovetop
Add the onions and ginger to the heated oil and sauté for 3 minutes until golden.
Add the spices, salt, mangos, bell, scotch bonnet and seasoning peppers to the pot and cook for 5 minutes while stirring using a wooden spoon.
Add in the honey and rice vinegar, turn the heat to low, and cook for 20 minutes, occasionally stirring to avoid burning the bottom of the pot.
Remove from the stovetop and let the Spicy Mango Chutney cool in the pot for 30 minutes.
Stir in the fresh chopped cilantro
Place the chutney in an airtight container or enjoy right away.
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