5 Minute Mango Chutney
Totally inauthentic, but so what, it's really yummy!
5 Minute Mango Chutney: Sample recipe from Veganomicon by Isa Chandra Moscowitz and Terry Hope Romero.
Serve with any Indian meal, on a curry, or on Samosa Stuffed Baked Potatoes.
Total Prep And Cook Time: 15 minutes, plus chill time
Yield: 2 cups or 8 Servings
Nutrition Data, 48g Serving: 50 cal, 11 cal from fat, 1g fat, 10g carb, 0g protein, 1g fiber, 1mg sodium, 9g sugars, good source Vit A & Vit C. Estimated glycemic load 4. Gluten Free
- 2 tsp peanut oil
- 2 cloves garlic, minced
- 2 tsp grated fresh ginger
- 1 jalapeño pepper, seeded and chopped
- 1 large mango, peeled and cut into bite-size pieces (a little under 2 cups of fruit)
- 2 Tbsp sugar
- 2 Tbsp water
- 2 Tbsp red wine vinegar
- 1/4 tsp asafetida OR curry powder
- Preheat a small saucepan over medium-low heat.
- Put the oil, garlic, ginger, and jalapeño in the pan and sauté for about 1 minute
- Add the mango, sugar, and water.
- Turn heat up to medium, cover, and cook for 3 minutes, until it's boiling
- Add the red wine vinegar and asafetida, and cook for another minute, uncovered
- Chill until ready to use. We put in the freezer and stir it often for about 130 minutes; it's usually good and cold by then
Veganomicon likes the sourness of the asafetida (which we reduced to 1/4 tsp), but you can use any Indian-y sort of spice instead - such as curry powder or garam masala
If you're not a fan of hot & spicy food, omit the jalapeño, or use half a pepper or less to your taste.
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