Mango Chutney

I wanted chutney.

I don’t know why.

It had to be mango.

Have I ever had chutney–any chutney?

I’m not even sure. (Well, now I have.)

Mango Chutney

Adapted from this recipe

2 large mangoes

2 tablespoons freshly grated ginger root

2 teaspoons curry powder

Juice of one lime, freshly squeezed (no limes, I used 1/2 a lemon, it was good)

½ teaspoon salt

dash cayenne pepper

To cut the mango: Cut either sides of the mango, feeling for the pit, and leave it in the middle. Slice in a criss-cross fashion in the mango slice, very small dice, and then pop it inside-out, so it’s concave, and carefully slice all the little squares of mango off (see the photo below). Give the other bits of mango and the pit to your dad to eat all of the leftover mango off, he’ll appreciate it. Put aside.

Mix together the remaining ingredients, and then add the chopped mango. Refrigerate for an hour or so to chill and allow optimal flavor meldage.

This chutney was so yummy! The cayenne gives it a little kick, so go easy if you aren’t a fan of spicy–I put a little too much, even though I did less than the original 1 teaspoon. It especially goes well with goat cheese atop quinoa black bean burgers… a recipe for which is coming up soon!


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