Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 1 cup fresh mint leaves, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup red onion, chopped
- 1/4 cup lime juice
- 1/4 cup honey
- 1/2 tsp salt
- 1/2 tsp cumin powder
- 1/4 tsp red pepper flakes
- 1/4 cup water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, combine the mangoes, mint leaves, cilantro leaves, red onion, lime juice, honey, salt, cumin powder, red pepper flakes, and water.
2. Blend until smooth, scraping down the sides as needed.
3. Taste and adjust seasoning as needed.
4. Transfer the chutney to a serving bowl and chill in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 0 minutes
Temperature:
Chill in the refrigerator for at least 30 minutes before serving.
Serving size:
Makes about 2 cups of chutney. Serving size is 2 tablespoons.
Nutritional information:
Per serving (2 tablespoons):
Calories: 45
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 60mg
Total Carbohydrates: 12g
Dietary Fiber: 1g
Sugar: 11g
Protein: 0g
Substitutions for ingredients:
- If you don't have fresh mint, you can use 1 tablespoon of dried mint instead.
- If you don't have fresh cilantro, you can use 1 tablespoon of dried cilantro instead.
- If you don't have red onion, you can use white or yellow onion instead.
- If you don't have honey, you can use maple syrup or agave nectar instead.
- If you want a spicier chutney, you can add more red pepper flakes.
Variations:
- Add 1/4 cup of toasted coconut for a tropical twist.
- Add 1/4 cup of chopped pineapple for extra sweetness.
- Add 1/4 cup of chopped jalapeño for extra heat.
- Add 1/4 cup of chopped red bell pepper for extra color.
Tips and tricks:
- Use ripe mangoes for the best flavor.
- If the chutney is too thick, you can add more water to thin it out.
- If the chutney is too thin, you can add more mango or honey to thicken it up.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
This chutney is meant to be served cold, so there is no need to reheat it.
Presentation ideas:
Serve the chutney in a small bowl with a spoon for guests to help themselves.
Garnishes:
Garnish with a sprig of fresh mint or cilantro.
Pairings:
This chutney pairs well with grilled chicken, fish, or shrimp.
Suggested side dishes:
Serve with naan bread, pita bread, or tortilla chips.
Troubleshooting advice:
- If the chutney is too thick, you can add more water to thin it out.
- If the chutney is too thin, you can add more mango or honey to thicken it up.
Food safety advice:
Make sure to refrigerate leftovers promptly and discard any chutney that has been left out at room temperature for more than 2 hours.
Food history:
Chutney is a condiment that originated in India and is typically made with a combination of fruits, vegetables, herbs, and spices.
Flavor profiles:
This chutney is sweet, tangy, and slightly spicy.
Serving suggestions:
Serve as a condiment with grilled meats or as a dip for chips or vegetables.
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Region: Indian