Salt-Free Mango Chutney Recipe
Sodium 10 mg
Potassium 119 mg
Phosphorus 12 mg
Protein 1 g
The 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!
Ingredients
- 2 Mango
- 1/4 cup White Onion
- 2 tbsp Garlic Cloves
- 1 tsp Red Pepper Flakes
- 1/3 cup Brown sugar
- 1/2 cup White vinegar
- 1 cup Water
- 2 tbsp Extra-Virgin Olive Oil
- Pinch of fresh ground black pepper
Instructions
- Dice mangos to your desired size. You can do 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 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. If you're oil-free, use water or veg stock with a good non-stick pan.
- 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 it 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.
- Spread on sandwiches or serve over seared tofu. If you eat meat, serve over chicken/turkey. Stays in the refrigerator for up to 1 week.
