Gluten Free Mango Chutney RecipeI walked into the produce section of my grocery store the other day to see stacks and stacks of mangos on sale for $1.00 each. Having once been a high paid, cracker-jack, corporate financial controller, it didn’t take me long to figure out that was a great deal. It also didn’t take me long to figure out what gluten free recipe I was going to make with the mangos – chutney!
Having been raised by a mother who was raised in India, chutney was a condiment as ubiquitous in our fridge as ketchup or mayo. Yes, we used chutney on curry, it was needed to quell the fiery spices in curry so hot that it would send tears rolling down our faces and clear our sinuses for a week. But we also used it on sandwiches, mixed into cream cheese for a quick party dip and often, I would eat it right out of the jar on nothing but a spoon.
My mother never made her own chutney, we always bought it. But I have learned that making my own chutney is not only easy, it allows me to control the ingredients; no preservatives or high fructose corn syrup in my chutney!
Usually I make chutney with diced mangos, raisins, a hot pepper (to balance out the sweet), some diced red onion, fresh ginger, apple cider vinegar and brown sugar. This time I wanted to make my chutney refined-sugar free and thought that I could use some of the new Organic Coconut Palm Sugar from Wholesome Sweeteners. Since Palm Sugar can easily be used cup for cup as a replacement for brown sugar I thought it would be good. I was wrong! It wasn’t good – it was extraordinary, intoxicating and even a little addictive. There was something about that Coconut Palm Sugar that added even more depth of flavor than ordinary brown sugar.
I am a little partial to Wholesome Sweeteners Coconut Palm sugar. I love the consistency, flavor and texture. And I really love the bag. Yes, the front of the bag is colorful, fun and enticing, but take a peek at the back of the bag!
Yep, I am a bag lady! I was asked to develop a recipe for Wholesome Sweeteners new Coconut Palm Sugar and look what they did – they put my recipe and picture on the back of the bag! I could not be more thrilled or honored.
But back to the chutney – if you aren’t so lucky as to have an abundance of beautiful ripe mangoes on sale in your area, you can easily substitute 2½ cups of thawed, frozen mango chunks.
I like my chutney to have a little bit of a kick, so I add one Thai red chili that has been seeded and minced – if you like your chutney with less heat, use a jalapeno or Fresno chili instead or if you want no heat, leave out the chili altogether.
My only disappointment with this Gluten Free Mango Chutney recipe is that I didn’t make more, so excuse me while I run back to the store and buy up a as many mangoes as I carry …
Gluten Free Mango Chutney Recipe
3 mangoes, peeled and diced into ¾ inch pieces (about 1 ½ cups diced mango)
1 one-inch piece of fresh ginger, grated
1 Thai pepper, seeded, deveined and minced
½ teaspoon Kosher or sea salt
½ cup apple cider vinegar
½ cup raisins
½ cup diced red onion (from ½ a small onion)
½ cup Wholesome Sweeteners Coconut Palm Sugar
Combine all ingredients in a heavy saucepan and bring to boil over high heat. Reduce heat to medium and continue to cook, stirring occasionally, for 10 – 15 minutes or until the mangoes are soft and all the liquid has been absorbed. Let cool.
Store in a covered contained for up to a week in the refrigerator.
This Gluten Free Mango Chutney recipe makes 1 pint
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