If you look up the definition of chutney, you would see that is can essentially be any type of spicy condiment made up of fruits or vegetables with sugar, spices, and vinegar. I should also add that it originated in India. This chutney is part of my obsession with Indian food at the moment. Please bear with me as I take a short break from all other types of cuisines for a little while.
I have been doing a bit of research on different types of Indian dishes because the spices have me mesmerized. The coriander, cumin, turmeric, garam masala – I’m in love with the warmth of the dishes they can create.
Mango chutney seems to be common and can be eaten on its own or added to chicken curry (stay tuned for my recipe for that) for a little kick and sweetness. Mango chutney is usually filled with a significant amount of sugar, but I decided to swerve around that. I used a super ripe mango and sweet apples to add natural sugar. I don’t think it needs anything else. Don’t be fooled, though. This is not a sweet chutney. The red pepper, onions, and vinegar balance out the sweetness of the mango.
I can’t help but think of the nutrition in this chutney. The vitamin C from the onions and mango are great for skin health. Fresh ginger is widely used for digestive benefit. That spicy kick lets you know ginger is alive and well in this chutney. Keep that skin on the apples for more fiber. We could all use a little more fiber, couldn’t we?
I love eating this warm, but it will keep for 3 days in the refrigerator. Served with some soft naan bread or just crackers, it’s perfect for snacking. Feel good about snacking again.
- ¼ cup red onion
- 1 teaspoon canola oil
- 1 tablespoon minced fresh ginger
- 1 cup ripe mango
- 1 cup diced sweet apple, such as gala
- 1 tablespoon apple cider vinegar
- ¼ teaspoon garam masala
- ⅛ teaspoon kosher salt
- ⅛ teaspoon red pepper flakes
- In a small sauce pan, add onion and oil over medium heat
- Sauté just until soft
- Add remaining ingredients and simmer on low for 30 minutes
- When apples are soft, use a potato masher or fork to smash the apples and mango - leave as chunky as you like
- Serve warm or refrigerate for up to 3 days