If I’d know this mango chutney would taste like island life in a jar, I would have taken photos as I made it. I recently took a two-month break from work to spend some quality time at home, and during that time I got all domestic, cooking up delicious treats for my family and friends. So when I came across some overripe mangos at the markets, I thought I’d try my hand at turning them into mango chutney.
This recipe is super easy to make and only took about 20 minutes from start to finish. I know that limes are exxy here in Australia at the moment, but don’t go skimping on them – they are a vital ingredient in this recipe. The chutney is pretty much good with everything and anything, but it’s next level on grilled fish. If you close your eyes, you’ll feel like you’re somewhere tropical.
- Two ripe mangoes, chopped into bite size pieces
- One small red chilli, chopped into bite size pieces
- 1/2 of a large red onion, chopped into bite size pieces
- One tablespoon of garlic, minced
- One tablespoon of fresh ginger, minced
- The juice of 1.5 limes
- One tablespoon coconut oil
- One tablespoon of curry powder
- One teaspoon of red pepper flakes
- In a large frying pan, heat coconut oil on medium.
- Add garlic and ginger to the frying pan and saute for two minutes.
- Add red onion and the red chilli to the frying pan and continue to saute for another minute.
- Add the chopped mango, lime juice, curry powder, and red pepper flakes. Continue to saute until the red bell pepper, onion, and mango have softened. About five minutes.
- Turn heat down to simmer, and cover with a lid until serving.