Prep 30 mins
Cook 6 hrs
This was a recipe I prepared many times and friends and family enjoyed it. When the local botanical garden had their anual mango festival and the recipe was for chutneys, I received calls urging me to enter. Although this is more of a salsa- I entered and..... 1st place!!! So here it is- enjoy! Excellent on fish, chicken, rice, or as a dip on garlic toast. I often make a tomato bruschetta and serve on the same tray for a nice orange and red visual. Freshness is key!!! especially the mango- if the mango isn't sweet to start- don't bother!!
- 1 cup mango (chopped)
- 1⁄4 cup fresh tomato (chopped)
- 3 teaspoons onions (finely chopped)
- 1 tablespoon fresh bell pepper (chopped)
- 1 teaspoon pickled jalapeno pepper (seeded & chopped)
- 1 large garlic clove (minced)
- 1 teaspoon honey
- 1 tablespoon fresh key lime juice (regular lime juice will do if you cant get key limes)
- 1 pinch salt
- 1 pinch fresh basil
- 1 pinch pepper
- 1 pinch oregano
- 1 pinch cilantro
- Prepare all fruit and vegetables and place in seperate prep bowls.
- Mix all of the ingredients together, stirring after each ingredient. Put the mango in last to avoid crushing it.
- Let the chutney stand in the refrigerator several hours or overnight in a sealed container.
- Stir, taste, and adjust the spices, jalepeno, and honey as desired. Enjoy!