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kicked up pepper mango chutney

(1 rating)
DoughmesticGoddess avatar
Recipe by
Tammy Brownlow
@DoughmesticGoddess
Dallas, TX

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!

►
(1 rating)
yield serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For kicked up pepper mango chutney

  • 1 c
    red bell pepper, diced
  • 1/2 c
    onion, diced
  • 1/2
    fresh jalapeno pepper, seeded and diced
  • 1 lg
    orange, peeled and diced over a bowl to reserve juice
  • 1 Tbsp
    grated orange zest
  • 3 lg
    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

How To Make kicked up pepper mango chutney

  • 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.
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