What does the word chutney evoke you? In my mind, chutney is totally attached to my father. He loves to cook and is always very creative in the kitchen. And he loves grocery shopping. You can definitively tell I’m his daughter. My father and I are the only persons I know who love going to the grocery store. We love spending hours scanning the shelves, compare different products, try out new things. Well, at least in theory, when we have time. And as far as I’m concerned, this isn’t often the case.
Chutney? Right. So I discovered chutney when I was a kid. My father made us some one day and I remember thinking it was delicious and elegant (that wasn’t probably my exact words, but you get the idea). I don’t know exactly what kind of chutney it was but still, I remember the taste. It was only recently though that I started making my own, starting with this fig chutney. In France, we eat some especially for Christmas, as a spread with foie gras (basically it’s a goose or duck liver pâté, but truth is, it’s so much more that a simple pâté…! and definitively not as disgusting as it sounds). Anyway, I love chutneys because they’re sweet and loaded with spices like cloves, nutmeg and…cinnamon. Bingo! This mango apple chutney is an adapted version of my fig chutney recipe. I think it’s pretty good because Solal ate it by the spoonful. Wanna try for yourself?
Cal: 47.58 - Protein: 0.28g - Fat: 0.14g - Carbs: 11.7g - Fiber: 0.64g - Sugars: 10.8g
WW Old Points: 1 pt - Points+: 1 pt
- 1/2 cup white wine vinegar
- 1/2 cup brown sugar
- 2 cups fresh mango, peeled and cubed (about 2 small mangoes)
- 1 small apple, peeled and cubed
- 1/3 cup white onion, chopped
- 1/4 tsp salt
- 1/8 tsp sriracha hot sauce
- 1/2 tsp ground ginger
- 1/4 tsp ground clove
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 star anise
- In a saucepan, melt sugar with vinegar. Add mango, apple, onion, salt, sriracha and spices (ginger, clove, nutmeg, cinnamon and anise).
- Bring to a boil, then reduce to low heat and cook for about 45, stirring frequently, until chutney has thickened.
- Remove from heat and pour into mason jars. You can serve it immediately or store it in the fridge for weeks for later use.
This chutney is more on the runny side. If you like it thicker, reduce vinegar.
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