Mango And Red Pepper Chutney
5.0g
Net Carbs
0.3g
Protein
1.8g
Fat
0.8g
Fiber
37
Calories
Ingredients:
- 1 fruit without refuse Mangos
- 1 Jalapeno Pepper
- 1/4 teaspoon Cumin
- 1/2 medium (approx 2-3/4" long, 2-1/2" diameter) Sweet Red Peppers
- 1 tablespoon Olive Oil
- 2 tablespoons Peppermint (Mint)
- 1 tablespoon Organic Apple Cider Vinegar
- 1/2 fluid ounce Lime Juice
- 1/4 teaspoon Crushed Red Pepper Flakes
- 2 tablespoons chopped Shallots
- 1/4 teaspoon Cinnamon
- 1/8 cup Cilantro (Coriander)
Directions:
This recipe is fantastic served along side a freshly grilled protein such as chicken, fish or shrimp. Also delicious with pork.
- Peel mango; puree half and dice the remaining half. Set both aside. Dice the red pepper into 1/4-inch size pieces. Finely dice the jalapeno (remove the gills and seeds if a milder chutney is desired). Set aside.
- Heat the oil in a medium skillet over medium heat. Add the shallots and cook until translucent, about 3 minutes. Add the bell pepper, jalapeno, cinnamon, cumin, crushed red pepper, cilantro and mint. Cook until the peppers are tender; 6 minutes. Stir in the mango puree, mangoes, vinegar and lime juice. Cook another 2 minutes. Cool to room temperature and serve immediately or store in the refrigerator for up to two weeks in an airtight container.
