A little sweet and a little heat, this peppery-mango chutney adds zest to chicken or pork. It can also be served over cream cheese with crackers.
- ½ tsp. red pepper flakes
- ½ tsp. kosher salt
- ¼ tsp. ground nutmeg
- ¼ tsp. cinnamon
- ¼ tsp. ground ginger
- 2 tablespoons olive oil
- ½ cup onion, minced
- 1 scallion, minced
- ¼ cup orange bell pepper, minced
- 1 mango, diced (about 1 ½ cups)
- 2 tablespoons apple cider vinegar
- 2 tablespoons agave nectar, honey or sugar
Place spices in a pan over medium high heat and allow to toast for 2-3 minutes. Right when it starts to smoke, it’s ready.
Add the olive oil to the pan and heat for about 1 minute.
Add the onion, scallion and pepper to the pan and sauté for 2-3 minutes.
Add the mango, vinegar and nectar and bring to a boil.
Reduce heat to low and allow to simmer for 20 minutes, stirring occasionally.
To make Mango Chutney Chicken, place the chicken into a baking dish and season with salt and pepper. Pour the chutney over the chicken. Cover with foil or a lid and bake at 400 degrees for 30 minutes, or until the meat reaches 180 degrees. Remove the foil and continue to cook for five more minutes. Serve over rice.