6 hrs 30 mins
The Overgrown Eggplant's Note:
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!!
My Private Note
Units: US | Metric
- 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
- 1Prepare all fruit and vegetables and place in seperate prep bowls.
- 2Mix all of the ingredients together, stirring after each ingredient. Put the mango in last to avoid crushing it.
- 3Let the chutney stand in the refrigerator several hours or overnight in a sealed container.
- 4Stir, taste, and adjust the spices, jalepeno, and honey as desired. Enjoy!
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Nutritional Facts for Spicy Overgrown Mango Salsa (Chutney)
Serving Size: 1 (25 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 15.2
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 20.8 mg
- Total Carbohydrate 3.9 g
- Dietary Fiber 0.4 g
- Sugars 3.2 g
- Protein 0.1 g