Salt-Free Mango Chutney Recipe
Add to Recipe BoxSodium 10 mg
Potassium 120 mg
Phosphorus 14 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 Mangos
- 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 Vegetable Oil
Instructions
- Dice mangos to your desired size. You can do large, medium, or small dice here. Mince both the onions and garlic.
- Add oil to pan, turn to medium and bring to temp. Add your onions, garlic, and sauté until onions and garlic are translucent. About 3-4 minutes. Add red pepper flakes and sauté for an additional minute.
- 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, sticky sauce or jam-like consistency.
- Spread on sandwiches or serve over seared tofu. If you eat meat, serve over chicken or turkey. Stays in the refrigerator for up to 1 week.
