kicked up pepper mango chutney
(1 rating)
While at the coast we ran across this little farmers market that had the most amazing peppers and mangos. I know traditional chutneys have curry in them, but I wanted something with a southern flare. I know chili powder and mango are a great combination. This would make a terrific appetizer paired with cream cheese and crackers. I think tortilla crisps would be pretty darn good also...enjoy!
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(1 rating)
yield
serving(s)
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For kicked up pepper mango chutney
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1 cred bell pepper, diced
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1/2 conion, diced
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1/2fresh jalapeno pepper, seeded and diced
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1 lgorange, peeled and diced over a bowl to reserve juice
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1 Tbspgrated orange zest
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3 lgmangos, peeled and diced
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1/2 cbrown sugar, firmly packed
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1/2 cwhite vinegar
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1/4 tspcayenne pepper
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1/4 tspground cumin
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1/2 tspchili powder
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1/4 cbrown sugar
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2 Tbspinstant pectin
How To Make kicked up pepper mango chutney
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1Dice and seed peppers. Dice onions and jalapeno and set aside in one bowl. In a separate bowl grate orange zest. Peel and dice orange segments over the same bowl as the zest to reserve juice. Peel and dice mango and place in the orange segments.
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2In a saucepan over medium heat add 1 tablespoon vegetable oil and onion, red bell pepper, and jalapeno pepper. Cook 2 minutes. Add cayenne, cumin, and chili powder and cook for 2 minutes more.
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3Add vinegar and brown sugar. Turn heat down to medium low and continue to cook for 15 minutes.
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4Add mango, orange, and zest with juice. Cook an additional 10 minutes. Turn off heat and allow to cool completely or refrigerate overnight.
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5Add 2 Tablespoons instant pectin to 1/4 cup brown sugar and stir to completely combine. Slowly add to chutney while stirring for 3 minutes. Ladle into containers to refrigerate or freeze. Wait 30 minutes to serve.
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