Mango Chutney

Mango Chutney

My kitchen smells amazing this afternoon! I had a monster mango sitting on my counter, tormenting me, calling out to be used more than just in a smoothie, or cut up. This mango was the size of two normal sized ones. I owed it the respect of experimenting with something new. So I decided to make something I've never made. Spicy, sweet mango chutney! I looked for the perfect recipe, but they all fell short. I decided it had to be my own recipe. I am happy to report that this chutney will be made often. My taste buds are dancing.


1 very large or 2 regular sized mangoes (peeled and cubed into medium sized cubes)
3 small granny smith apples, peeled and cored.  Cut into same size as mangoes.
1/2 large red bell pepper, chopped small
1/2 large yellow onion, chopped small
4 large Medjool dates, pitted and cut into small pieces (you can sub. raisins or currents)
1 T grated fresh ginger
1/4c agave nectar (you can sub. with sweetener of choice like maple syrup or brown rice syrup)
Juice of 1/2 a large lemon
1 tsp. red pepper flakes
1/2 c rice vinegar (not flavored or seasoned)
1/2 tsp. salt
1/2 tsp. cinnamon
1 round tsp. curry seasoning.  ***(this is the brand I use)***

In a large saute pan over medium heat, add all of the above.  There is no order to the addition, just get it all in the pan.  Stir very well so all the ingredients are incorporated well.  As it begins to bubble, turn the heat down to medium-low.  Allow to cook for another 40 minutes, stirring occasionally.  As it cooks, it will thicken.   Take off the heat after 20 minutes and allow to cool completely.   You can use after it cools, or store in an airtight container in the fridge.  It can be frozen if it makes it that long, or you could make a huge batch and bottle it.  It would make a great gift!  Enjoy!!

*****Side note:  After it sits for half a day in the fridge, it gets even spicier.  So if you don't want super spicy, cut the pepper flakes in half.  It is amazing as is though, just spicy.  :)


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