Mango Pepper Chutney Recipe

Name: Mango Pepper Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Simple Syrup Base; 1 & 1/2 cups Sugar; 1/4 cup Water; juice & zest from 1/2 Lemon; 1/4 cup Pineapple Juice; 1/4 cup Pomegrant Juice (Optional); The Chutney Components; 2 Mangos - Very Ripe; 1 Apple - Red or Green; 1 Pear; 1/2 cup Dried Cranberries - Roughly Chopped; 1 each Bell Pepper (I use Green & Orange for the color) or 2 total; 1 Clove Garlic - Finely Minced; 1 cup each - Onion (Yellow & Purple) or 2 total; 1 teaspoon each Sea Salt & Fresh Ground Pepper; 1/2 cup each - Carrots & Celery; 1/2 cup Pomegrant Seeds (Optional); 1 Japaleno Pepper (Optional); 1 sprig Rosemary - Rough Chop; 1 sprig Tyme - Rough Chop; 1/2 cup Parsley - Well Chopped; 1 tablespoon Balsamic Vinegar or Raspberry Vinegarette (Optional); 1/4 teaspoon Ground Cinnamon (or 1 Cinnamon Stick)

Servings: persons

Simple Syrup Base
1 & 1/2 cups Sugar
1/4 cup Water
juice & zest from 1/2 Lemon
1/4 cup Pineapple Juice
1/4 cup Pomegrant Juice (Optional)
The Chutney Components
2 Mangos - Very Ripe
1 Apple - Red or Green
1 Pear
1/2 cup Dried Cranberries - Roughly Chopped
1 each Bell Pepper (I use Green & Orange for the color) or 2 total
1 Clove Garlic - Finely Minced
1 cup each - Onion (Yellow & Purple) or 2 total
1 teaspoon each Sea Salt & Fresh Ground Pepper
1/2 cup each - Carrots & Celery
1/2 cup Pomegrant Seeds (Optional)
1 Japaleno Pepper (Optional)
1 sprig Rosemary - Rough Chop
1 sprig Tyme - Rough Chop
1/2 cup Parsley - Well Chopped
1 tablespoon Balsamic Vinegar or Raspberry Vinegarette (Optional)
1/4 teaspoon Ground Cinnamon (or 1 Cinnamon Stick)

1
In a small saucepan, mix together all ingredience. Cover and bring to a hard rolling boil. Once mix boils, turn heat down to simmer.
2
Let simmer for about 20 minutes or until mixture has reduced by 1/4.
3
Take off heat and allow to cool COMPLETELY. (NOTE that mixture will still be a bit thin).
4
Dice all fruits / vegetables (unless otherwise specified) and set aside @ 1- 1/2 cups of this mix.
5
Place remaining fruits & vegetables in sugar syrup mixture.
6
Return pan to low heat and allow to simmer - stirring frequently - for @ 20 minutes or until everything is tender enough that you can mash with a fork.
7
Add spices and simmer another 10 minutes. Remove from heat, stir in Vinegar / Vinegarett (if using) and mix well. Mixture should be thick enough to coat the back of a spoon.
8
Once mixture is completely cooled, add reserved fruits and vegetables and stir well to coat.
9
When ready to use, either warm up a portion or spoon over your food choice and bake (on top for Salmon) for @ 15 minutes - covered loosely with foil or parchment paper.
10
This Chutney will keep for up to a week in the refrigerator.

214

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Simple Syrup Base, 1 & 1/2 cups Sugar, 1/4 cup Water, juice & zest from 1/2 Lemon, and more.

Yes, Mango Pepper Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mango Pepper Chutney

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