AuthorcukebookDifficultyBeginnerThe perfect balance of sweet and spicy, this salt-free mango chutney recipe goes great over chicken, turkey and pork. I adapted this recipe from a restaurant I use to be the sous chef of in Portsmouth, NH called the Blue Mermaid. I fell in love with it there, and carried it over to my website here. If you're looking for a great tasting healthy chutney recipe than look no further. This low sodium chutney recipe is low so super easy and delicious and you can whip this up in around 30 minutes. If you enjoy this recipe, please comment below and share with your friends!
- Dice mangos to your desired size. You can do a large, medium or small dice here. It's all preference and what type of bite you're looking for.
- Mince both the onions and garlic.
- Add olive oil to pan, turn to medium and bring to temp.
- Add your onions, garlic, red pepper flakes and black pepper. Sauté until onions and garlic are translucent. About 3-4 minutes.
Add mangos to the mix and cook for an additional 3-4 minutes.
- Add all of your liquids, turn the stove on high and bring to a boil.
- Once boiling, add brown sugar and reduce to a simmer.
- Simmer for 20-30 minutes until all liquid is gone and you're left with a thick sauce or jam like consistency.
Serve over chicken or turkey cutlets. Stays in refrigerator for up to 1 week.
Serving Size 1/16 (about a tbsp)
Servings 16
- Amount Per Serving
- Calories 53.93
- % Daily Value *
- Total Fat 1.83g3%
- Saturated Fat .25g2%
- Sodium 2.27mg1%
- Potassium 56.9mg2%
- Total Carbohydrate 9.62g4%
- Dietary Fiber .58g3%
- Sugars 8g
- Protein .29g1%
- Phosphorus .5%
Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Dice mangos to your desired size. You can do a large, medium or small dice here. It's all preference and what type of bite you're looking for.
- Mince both the onions and garlic.
- Add olive oil to pan, turn to medium and bring to temp.
- Add your onions, garlic, red pepper flakes and black pepper. Sauté until onions and garlic are translucent. About 3-4 minutes.
Add mangos to the mix and cook for an additional 3-4 minutes.
- Add all of your liquids, turn the stove on high and bring to a boil.
- Once boiling, add brown sugar and reduce to a simmer.
- Simmer for 20-30 minutes until all liquid is gone and you're left with a thick sauce or jam like consistency.
Serve over chicken or turkey cutlets. Stays in refrigerator for up to 1 week.
I made this tonight for dinner and both my husband and I loved it! We had it over chicken, but I think it would be great over a grilled pork chop too! This was the perfect blend of sweet and spicy. This will definitely be added to our menu rotation.
Erin!
I’m so glad you enjoyed this recipe as it’s one of my favorites as well.
Happy low sodium cooking.
Cheers,
Anthony