Summertime produce makes for a great Mango Chutney

Attention: summer is beginning to show itself in the produce section!

I recently picked up some mangoes that were on sale, and they looked absolutely amazing. Mangoes go great as a sweet balance to spicy foods, and they are usually found in mild/sweet salsas or guacamoles. I definitely recommend picking up a mango for your next taco night. The sweet mango sugar balances and can even highlights the hotter flavors.

Although I love spicy food, I decided to make a sweet tropical chutney with the mangoes I bought. Chutneys are common to Indian cuisine and usually include spicy flavors, but I wanted to keep this recipe light and refreshing. I also love tropical flavors, and I think something about citrus just sends me to a beach in paradise. Nothing beats citrus flavors on a hot afternoon.

This recipe is so simple, and I love that I was able to include fresh strawberries as well. Strawberries are still in season, so be sure to make the most of the fresh fruits while you can.

Ingredients (makes about 3.5 cups)
2 large mangoes, diced
Approx. ¼ of purple onion, diced
1 large red pepper, diced
½ lemon
1 tsp. lemon zest (approx. ½ lemon)
½ cup strawberries diced
¼ cup fresh parsley, chopped
½ tsp. salt

Dice produce and combine in medium-sized bowl. Squeeze lemon juice of half fresh lemon into the bowl. Add chopped parsley, lemon zest, and salt. Taste, and adjust seasonings until desirable.

The sweet mango and strawberries paired perfectly with the fresh parsley. I served my family this chutney over some grilled salmon, and I imagine other fish like tilapia, mahi-mahi, or trout would also taste delicious topped with this perfectly light relish. Another option I recommend is mixing this mango chutney with couscous or quinoa for a refreshing salad!

The ingredients do all the work to make this chutney incredible. You can even serve this as a dip with pita chips.

 

Good luck, and happy cooking!