A mango chutney adapted from a recipe by Minimalist Baker and using frozen mango. Delicious with any Indian-inspired dish, including Baked Curry Chicken Fingers.
For this recipe. I started with a simple mango chutney recipe from Minimalist Baker, and adapted it to make a smaller portion using frozen mango and slightly different spices. Delicious with Baked Curry Chicken Fingers.
Servings: 1 cup
- 1 tsp olive oil
- 2 1/2 tbsp finely chopped red onion, or a bit more, to taste
- 1/4 cup finely chopped sweet red pepper
- 2 tsp fresh minced ginger
- 1 tsp curry powder
- pinch Armenian pepper or dried red chilis See Notes, below.
- 1 cup frozen mango pieces
- 2 1/2 tbsp mango juice
- 1 tsp apple cider vinegar
- 1 tbsp granulated sugar
- pinch salt
- pinch garam masala
- In a small saucepan, heat olive oil over medium heat. Add onion, red sweet pepper, ginger, Armenian pepper, and curry. Cook for a few minutes, until onion has softened.
- Add mango, juice, vinegar, sugar, salt, and garam masala. Cook on low for 20-30 minutes, adding a bit more juice or water if the chutney begins to stick to the pan. Break up any large pieces of mango with a spatula. Cook until the mango is considerably softer but not turning into mush.
The original recipe, with serrano peppers and red pepper flakes, sounded spicy. I switched out both for a bit of Armenian pepper. Armenian pepper, also known as Aleppo pepper, is not always easy to find. I get mine from A Spice Affair. They describe it as "milder and oilier than conventional crushed red pepper, with a fruity twist." If you cannot find it red chili flakes are fine.
Mango image by Setory | Dreamstime