This mango chutney gives you a little bit of kick with that sweet deliciousness!
A while back a reader emailed me and asked if I could “clean up” the Curry Chicken Salad recipe from The Pioneer Woman. (Man, was that a challenge! Ree sure likes her mayo and sour cream!) But in order to make that recipe, I first had to come up with a chutney recipe because there is just no such thing as clean eating chutney in the grocery stores. At least not around these parts. I’ve looked.
While her recipe doesn’t actually call for chutney, I knew that cutting out the cream and mayo would create a recipe in dire need of flavor. I also know that the Curry Chicken Salad at Whole Foods has chutney in it. So I ran with the idea.
Having never made chutney before, I had to turn to the internet for inspiration. I found two recipes that I used to help me formulate this third and final recipe you see below. One of the recipes I used as a guide was Elise Bauer’s recipe at SimplyRecipes.com, and the other was from Epicurious.com. Basically, I blended the two recipes and removed anything that did not sound appetizing to me.
What I got was one very tasty pot of clean eating mango chutney, and it was really, super easy to make!
YOU MIGHT ALSO ENJOY THIS CLEAN EATING RECIPE:
MANGO CHUTNEY RECIPE:
- 6 large mangos (peeled and diced)
- 1 cup honey
- 1 1/2 cups white onion (peeled and diced fine)
- 1/2 cup dried cranberries (fruit juice sweetened)
- 1/2 cup white vinegar (distilled)
- 1 knuckle ginger (peeled and finely diced (approximately a 1 inch piece)
- 1/2 tsp. nutmeg
- 1/2 tsp. ground cinnamon
- Combine all ingredients in a large pot, cover and bring to a boil.
- Remove lid and allow to cook over medium heat (a soft boil) until the sauce has thickened (approximately 30-40 minutes). Stir frequently to avoid burning.
- That's it! You're done when it reaches the consistency you prefer. Store in canning jars or in the fridge.