Mango-Coconut Chutney
Yield: Serves 12 (serving size: 4 tsp.)
This condiment is a great way to use up mango that’s gotten a little too ripe. Delicious on sandwiches and in curries and vinaigrettes, it’s also a stunning addition to a cheese board.
Ingredients
- 1 teaspoon coconut oil
- 1/2 cup chopped onion
- 1 1/2 cups chopped mango
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 teaspoon curry powder
- 1 teaspoon honey
- 1/4 teaspoon mustard seeds
- 2 tablespoons water
- 1 tablespoon unsweetened shredded coconut
- 3/8 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper
Nutritional Information
- Calories 35
- Fat 1g
- Satfat 1g
- Unsatfat 0g
- Protein 0g
- Carbohydrate 7g
- Fiber 1g
- Sugars 6g
- Added sugars 3g
- Sodium 62mg
- Calcium 0% DV
- Potassium 1% DV
- Calories 35
- Fat 1g
- Satfat 1g
- Unsatfat 0g
- Protein 0g
- Carbohydrate 7g
- Fiber 1g
- Sugars 6g
- Added sugars 3g
- Sodium 62mg
- Calcium 0% DV
- Potassium 1% DV
How to Make It
Heat coconut oil in a skillet over medium. Add chopped onion; cook 4 minutes. Add chopped mango, brown sugar, apple cider vinegar, minced garlic, minced ginger, curry powder, honey, and mustard seeds; cook 15 minutes. Transfer to a food processor; add water, unsweetened shredded coconut, and kosher salt. Pulse until combined. Stir in crushed red pepper.
Source: Read Full Article