Kicked Up Pepper Mango Chutney

Tammy Brownlow

By
@DoughmesticGoddess

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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Rating:

Comments:

Serves:

Many

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 c
red bell pepper, diced
1/2 c
onion, diced
1/2
fresh jalapeno pepper, seeded and diced
1 large
orange, peeled and diced over a bowl to reserve juice
1 Tbsp
grated orange zest
3 large
mangos, peeled and diced
1/2 c
brown sugar, firmly packed
1/2 c
white vinegar
1/4 tsp
cayenne pepper
1/4 tsp
ground cumin
1/2 tsp
chili powder
1/4 c
brown sugar
2 Tbsp
instant pectin

Directions Step-By-Step

1
Dice 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.
2
In 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.
3
Add vinegar and brown sugar. Turn heat down to medium low and continue to cook for 15 minutes.
4
Add mango, orange, and zest with juice. Cook an additional 10 minutes. Turn off heat and allow to cool completely or refrigerate overnight.
5
Add 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.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #Mango, #Chutney