If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. Plus, it’s also a great way to use up some of those peppers from your crazy garden, right? My garden is exploding with peppers right now - it’s just that time of year, so I’m using up some of my sweet and spicy peppers to make up a few batches of chutney to add some zing to my dishes. If you enjoy chutney, this is a recipe you’ll need. Add in your onion, peppers and fresh chopped ginger and cook them down until they soften up, about 5 minutes or so. Make it flavorful. Add the seasonings and cook another minute, stirring. Add the liquids and simmer. Next, add the mango, orange juice, apple cider vinegar, sugar and a pinch of salt. Reduce the heat and simmer the pot for 20 minutes, until the mango chutney is nicely softened and flavorful. It is originally from India, but its flavor and versatility has helped it spread around the world. Any new bacteria introduced to the chutney can cause it to spoil quickly. Mix it with mayo to make chicken or tuna salad. Use it a dipper for fried foods. It is great served over grilled meats, particularly fish and pork. Try it on grilled pork chops for sure! Or a good grilled pork burger! It’s also perfectly at home on a meat and cheese platter.
