Mango And Red Pepper Chutney Recipe

Atkins Mango And Red Pepper Chutney
Net Carbs
Prep Time: 10 Minutes
Cook Time: 12 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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How to Calculate Atkins Net Carbs

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  • 1 fruit without refuse Mangos
  • 0 1/2 medium (approx 2-3/4" long, 2-1/2" dia) Sweet Red Peppers
  • 1 pepper Jalapeno Peppers
  • 1 tablespoon Olive Oil
  • 2 tbsp chopped Shallots
  • 0 1/4 tsp Cinnamon
  • 0 1/4 tsp Cumin
  • 0 1/4 tsp Crushed Red Pepper Flakes
  • 0 1/8 cup Cilantro (Coriander)
  • 2 tbsp Peppermint (Mint)
  • 1 tbsp Organic Apple Cider Vinegar
  • 0 1/2 fl oz Lime Juice


This recipe is fantastic served along side a freshly grilled protein such as chicken, fish or shrimp.  Also delicious with pork.
  1. 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.
  2. 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.  

Cooking Tip

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