Cilantro Mango Chutney
10 Min

Cilantro Mango Chutney

There are many versions of cilantro chutney, some cooked some raw but this one is sweet and filled with fresh herb. Cilantro can be replaced with basil, mint or a combination of all three. It is best eaten the day it is made.
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Cook Time

10 Minutes



Step 1
Peel the mango and mince into 1/2-inch pieces – should be about 1 1/2 to 2 cups total. Discard the bottom 2 to 3 inches of the cilantro bunch and mince the rest into a chiffonade.
Step 2
In a bowl, combine the mango and cilantro with honey and salt.
Step 3
In a small frying pan, heat the oil and pop the cumin seeds. Within 2 to 3 seconds, add the garlic and turn the heat off. Next, add the chile powder. Fold this into the mango cilantro mix.
Step 4
Add the lime juice, toss, and refrigerate until ready to use.
1 medium ripe mango
1 large cilantro bunch
1/2 cup honey or maple syrup
1/2 teaspoon sea salt
1 tablespoon olive oil
1/2 teaspoon cumin seeds
2 teaspoon minced garlic
1/2 teaspoon chile powder
Juice of one lime

Notes & Variations

  • This chutney can also be made with peaches, pineapple, apricots, or plums.
  • When heating the oil, be careful to not overheat it or the cumin seeds and chili will burn. If the oil has overheated, turn it off and let cool down for a minute or two and restart.
  • Any neutral oil like rice bran, grapeseed, or sunflower will work. Olive has a stronger flavor, but can also be used.
10 Min

Mango Galore.

When mangoes are in season, enjoy them each & every way possible!

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