Mango chutney is a type of a sauce that usually accompanies Indian dishes. It’s very often eaten with lamb or chicken curry but it doesn’t have to be eaten only with meat dishes and not necessarily only with curries. It is a great partner to cheese sandwich or baguette and fabulous dipping sauce for crackers. I actually like it with sweet potato fries. Somehow the flavors of both nicely complement each other, especially if sweet potatoes are seasoned with spicy cayenne pepper. A lot of people like to eat mango chutney with roasted meat and although I haven’t tried, I’m pretty sure it would taste amazing with baked or grilled tofu….hmm.
It is yet another recipe after Vegetarian Quiche that I am submitting for a contest on Mixing Bowl website. The recipe is based on a Mango-Ginger Chutney from Better Homes and Gardens New Cookbook and if you’d like to vote on my recipes, you can do it here.
Ingredients (makes 1 x 16 oz jar):
3 cups diced mango
1/2 cup dry cranberries or raisins
1/2 cup brown sugar
1/3 cup apple cider vinegar
1/4 cup diced onion
1 tsp grated fresh ginger
1/2 tsp red chili pepper
In a medium pot combine onion, ginger, chili pepper, cranberries and brown sugar. Pour the apple cider vinegar, stir around and bring to a boil. Reduce heat and let simmer for 15 min.
After 15 min add mango, mix with the rest of the ingredients and again let simmer for 15 min stirring from time to time to prevent sticking of mango to the bottom.
If you want your chutney to be chunky like mango salsa, just leave it as it is but if you’d rather have it look more like a sauce or paste, mash it slightly with a potato masher.
Let it cool before serving.
Nutrition facts in 1 serving, about 1 oz (all ingredients yield roughly 16 servings):
Kilocalories 64.02 kcal, Protein 0.24 g, Carbohydrate 16.69 g
Total 0.16 g, Saturated Fat 0.03 g, Monounsaturated Fat 0.05 g, Polyunsaturated Fat 0.05 g, Cholesterol 0 mg
Dietary Fiber 0.96 g, Sugar 14.98 g
Vitamins and minerals:
Vitamin C 10.94 mg, Vitamin A (IU) 296.97 IU, Calcium 10.54 mg, Iron 0.12 mg, Sodium 2.91 mg