Mango Chutney

Mango Chutney

As you may or may not know, I am in the process of completing a plant based culinary program through Rouxbe. I must say I am having the time of my life, learning so much about cooking and food. Really one of the best things I’ve done in years. They have all sorts of cooking programs and their learning platform is excellent. Check them out at http://www.rouxbe.com

Now this recipe for Mango Chutney was one of the practice recipes that I made when we were learning all about plant based burgers. I made a chickpea burger and the chutney really elevated the whole dish. You could use this chutney anywhere you normally would, its absolutely delicious and easy to make too.

Get some mango’s and let’s get making chutney!….

Mango Chutney

Anyone say Mango Chutney? Looking for a way to brighten up your burgers, salads, burritos, desserts? Look no further this chutney is the bomb. That’s right its gonna blow your socks off. Ok it is really good and so quick to make.

Let’s see what you need to make the mango chutney:

• 1 c fruit paste (recipe below)
• 3/4 c fresh mango, diced

  

• 1 T fresh ginger, minced
• 1 t fresh red chilies, seeded and minced
• 2 T red onion or shallot (or to taste), small dice
• 2 T fresh cilantro, coarsely chopped
• Juice of one lime

The first thing you are going to do is get your fruit paste underway. While the fruit is soaking you can prepare your other ingredients.

Let’s make the fruit paste….you could do any type of fruit paste. Any dried fruit or medjool dates would work fine too.

What you need for your fruit paste:

• 1/2 c dried fruit of choice (I used medjool dates and apricots)
• 1 c water (or as needed)
• 1 vanilla bean, optional or 1/2 t vanilla

How to make your fruit paste:

1. Pit the fruit if it has stones. Place the dried fruit into a small bowl and cover with water.
2. Add in your vanilla bean or vanilla
3. Soak for 2 – 4 hours or until the fruit is nice and soft
4. Transfer your fruit to a blender (high speed is best) and blend
5. Add water slowly to get it to turn into a paste, not too much water, just enough

   

The paste is now ready to use as a sweetener for anything…good natural sweetness. It will last in the fridge for about a week or you can freeze into cubes and use when you need it.

Ok, let’s get back to the mango chutney….

Now is the easy part, add all your ingredients that you prepped to the fruit paste and mix well, squeeze that lime juice all over the chutney to keep it fresh and to add zing to this delicious topping.

I like to let mine sit for an hour or two in the fridge to let all the flavours meld together. Ready to serve when you are. Below is a picture of the chutney on homemade chickpea burgers. Perfect!