Mango And Red Pepper Chutney Recipe

Name: Mango And Red Pepper Chutney
Prep time: 10M
Cook time: 12 min
Total time: 22 min
Yield: 8
Ingredients: 1 Mangos; 0.5 Sweet Red Peppers; 1 Jalapeno Peppers; 1 Olive Oil; 2 Shallots; 0.25 Cinnamon; 0.25 Cumin; 0.25 Crushed Red Pepper Flakes; 0.13 Cilantro (Coriander); 2 Peppermint (Mint); 1 Organic Apple Cider Vinegar; 0.5 Lime Juice

5g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:Indian
Cook Time: 12 Minutes
Phase: Phase 3
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

0.3g

Protein

1.8g

Fat

0.8g

Fiber

37.4cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 fruit without refuse Mangos
0 1/2 medium (approx 2-3/4" long, 2-1/2" dia) Sweet Red Peppers
1 pepper Jalapeno Peppers
1 tablespoon Olive Oil
2 tbsp chopped Shallots
0 1/4 tsp Cinnamon
0 1/4 tsp Cumin
0 1/4 tsp Crushed Red Pepper Flakes
0 1/8 cup Cilantro (Coriander)
2 tbsp Peppermint (Mint)
1 tbsp Organic Apple Cider Vinegar
0 1/2 fl oz Lime Juice

DIRECTIONS

This recipe is fantastic served along side a freshly grilled protein such as chicken, fish or shrimp. Also delicious with pork.

Peel mango; puree half and dice the remaining half. Set both aside. Dice the red pepper into 1/4-inch size pieces. Finely dice the jalapeno (remove the gills and seeds if a milder chutney is desired). Set aside.
Heat the oil in a medium skillet over medium heat. Add the shallots and cook until translucent, about 3 minutes. Add the bell pepper, jalapeno, cinnamon, cumin, crushed red pepper, cilantro and mint. Cook until the peppers are tender; 6 minutes. Stir in the mango puree, mangoes, vinegar and lime juice. Cook another 2 minutes. Cool to room temperature and serve immediately or store in the refrigerator for up to two weeks in an airtight container.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.