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!
prep time20 Min
cook time20 Min
Ingredients For kicked up pepper mango chutney
red bell pepper, diced
fresh jalapeno pepper, seeded and diced
orange, peeled and diced over a bowl to reserve juice
grated orange zest
mangos, peeled and diced
brown sugar, firmly packed
How To Make kicked up pepper mango chutney
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.
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.
Add vinegar and brown sugar. Turn heat down to medium low and continue to cook for 15 minutes.
Add mango, orange, and zest with juice. Cook an additional 10 minutes. Turn off heat and allow to cool completely or refrigerate overnight.
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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