Mango chutney is savory and versatile. This recipe can be paired with so many dishes and made in a variety of ways.
I made this recipe to go with my vegan crab cakes. I added some spice to give it a kick, you can make it with more or less spice depending on your taste. Traditional mango chutney includes cinnamon. I added it, reluctantly, to this recipe and was pleasantly surprised. As I was reluctant, I made a version without cinnamon as well. Both with and without cinnamon tastes great. Let me know what your favorite version is.
Infused Mango Chutney. Whole Food, Whole Life.
Servings: 6
Ingredients
- 4-5 cups mangos , pitted and chopped
- 1 cup fresh peaches , chopped
- 1/3 cup raisins
- 2 tablespoons ginger , diced
- 1 small onion , diced
- 1/2 cup red pepper , diced
- 1/2 cup apple cider vinegar
- 1/3 cup coconut water
- 3 tablespoons agave
- 2 tablespoons sweet red chili sauce (1 tablespoon if you don't want it too spicy)
- 1/8 teaspoon ground turmeric
- 2 teaspoons salt
Instructions
- In a large sauce pan, add all ingredients, stir to combine.
- Cook all ingredients down, for 35-40 minutes until jam consistency.
- Serve with crab cakes, veggies, or crackers.
- Make it your own, do what works for you, have fun, and enjoy infused veggies!
- Whole Food, Whole Life
Notes
May need to cook longer, depending on how large the mangos are chopped.
Liked this recipe?Don't forget to tag #veganglutenfreelife or mention @VeganGlutenFreeLife!
Grilled Baby Bok Choy
Tonia
Could you sub lemon juice for the Apple cider vinegar, and maple syrup for agave?
Karen
You could use lemon juice for the apple cider vinegar, it may be a bit tart. Maple syrup for the agave, sure. Might need a little more the cut some of the tartness of the lemon. Try a 1/4 cup of lemon with 2-3 tablespoons of maple syrup. Taste and decide. Thanks for reaching out. Let me know how it turns out. Love to hear how people “made it their own.”Karen