Have any of you ever watched The Great British Baking Show? It is my guilty pleasure. If you haven’t seen this masterpiece, never fret. It’s on Netflix and five glorious seasons are waiting for you! Of course, that can wait until after lunch. The reason I referenced this series is during ‘Pudding Week’ one of the contestants; the incredibly sharp and talented Yan Tsou, made a spicy mango chutney to go with her pudding. Like most American’s watching this show I have no clue what a pudding even is to the Brits. The participants made jelly, they made things that look like bread, they made sauces. Maybe one day in the distant future, I’ll consider tackling the beast that is GF/vegan puddings. Today is not that day.
Today is a day for chutney!
According to Merriam-Webster chutney is defined as; “A thick sauce of Indian origin that contains fruits, vinegar, sugar, and spices and is used as a condiment.” They left out the delicious part but I’ll let it slide… this time.
As you can see I used my chutney to top my midmorning snack. Wild rice with chutney mixed in (and on top(go big or go home)) with some dried cranberries. You can also use it on top of fried avocado tacos, and for my non vegan readers my mom loves this with fish tacos. Mango chutney also makes a great addition when it’s spooned lightly on top of a romaine, pecan, blueberry, and roasted chickpea salad. The possibilities are endless! Now I’m hungry again. Anyway, let’s get to it!
**The chutney recipe I came up with tries to be sensitive of people counting carbs. Before anyone comes for me saying I’m being too restrictive, it’s because 1. There are type 1 diabetics in my family 2. that’s just the way the cookie crumbles sweetie. This recipe is not low carb in the slightest, but I’m trying to make it more accessible for people without a working pancreas. You’ll probably notice that trend from here on out**
- 2 fresh mangos – roughly chopped (save 1/2 cup)
- Juice of 1 lime
- 2 tbsp rice wine vinegar
- 3/4 tsp salt
- 1/4 cup generic reduced sugar baking blend (If you’re using regular brown sugar use 1/2 cup instead. It will change the nutrition information)
- 3/4 tsp turmeric
- 1/2 tsp cinnamon
- 1 tsp lemon concentrate
- 2 cloves garlic – finely minced
- 1/2 tsp mustard seed
- 1/2 tsp chili flakes
- 3/4 tsp sriacha
- 1 tsp ginger
- In a medium saucepan (preferably non stick since we’re working with sugar) add all the ingredients except for the half cup of mangos. Set the stove top to medium/low heat.
- Let it cook for 20 minutes. Since we are working with sugar and it’s improbable that all of you have non stick saucepans, keep an eye on it and stir it frequently. Make sure it’s not sticking (or burning) along the bottom by gently scraping as you stir. If you’re struggling to keep up try turning the heat down to low.
- After 20 minutes, add your last bit of fresh mango and give it a taste. If it’s too spicy, add a teaspoon of brown sugar or throw in a bit more lemon/lime juice to neutralize the heat.
- Stir in the mango for 5-10 minutes until it reaches your desired consistency.
That’s it! I hope you all enjoy it! Keep in a clean sealed container and refrigerate for up to a week. If you do end up trying it out take pictures and tag me in your instagram posts so I can see what you come up with!