Mango Chutney

Name: Mango Chutney
Ingredients: 2 teaspoons Olive Oil; 1/2 teaspoons Red Chili Flakes; 1/2 whole Large Red Onion, Chopped Coarsely; 1 teaspoon Fresh Minced Garlic; 2 Tablespoons Fresh Ginger, Peeled And Minced; 1/2 whole Red Bell Pepper, Seeded And Finely Diced; 1 Tablespoon Yellow Curry Powder; 3 whole Ripe Mangoes, Peeled And Sliced Into Chunks; 1/2 cups Orange Juice; 2 Tablespoons Apple Cider Vinegar; 3 Tablespoons Light Brown Sugar; 1/4 cups Dried Blueberries; 1/2 teaspoons Salt; 1/4 teaspoons Fresh Ground Black Pepper

14 ingredients

4 steps

Ingredients

2 teaspoons Olive Oil
1/2 teaspoons Red Chili Flakes
1/2 whole Large Red Onion, Chopped Coarsely
1 teaspoon Fresh Minced Garlic
2 Tablespoons Fresh Ginger, Peeled And Minced
1/2 whole Red Bell Pepper, Seeded And Finely Diced
1 Tablespoon Yellow Curry Powder
3 whole Ripe Mangoes, Peeled And Sliced Into Chunks
1/2 cups Orange Juice
2 Tablespoons Apple Cider Vinegar
3 Tablespoons Light Brown Sugar
1/4 cups Dried Blueberries
1/2 teaspoons Salt
1/4 teaspoons Fresh Ground Black Pepper

Directions

1

In a nonstick skillet, heat olive oil over medium heat. Add chile flakes, onion, garlic, ginger, and red pepper. Saute mixture for 2 minutes, stirring frequently. Stir in curry powder and saute for one minute. Add mango and heat through for one additional minute.
2

Whisk together orange juice, vinegar, and brown sugar in a small bowl. Add this to the mango mixture and heat to a simmer for 30 minutes, stirring frequently, until mixture reduces. Then stir in dried blueberries, salt and pepper.
3

Remove from heat and transfer to a glass container and cool in the refrigerator until ready to use. Serve over your favorite grilled meat, baked brie, or mixed into rice or quinoa.
4

Nutrition Info per 1/4 cup: 99 calories, 1 g fat, 1 g protein, 21 g carbohydrates, 2 g fiber