This is a tasty and healthy condiment that will add that “je ne sais quoi“ to your dinner or appetizer. It is the best version of mango chutney that I have ever had. Everyone likes it. Even the cilantro haters do not notice the cilantro in it. Your crab cakes will never be the same. You can serve it along side of your chicken schnitzel, veal, seafood. It is best made the same day and worth it.
- 1 large mango cubed
- 1 small sweet onion, minced
- 1/2 red pepper, minced
- 1/2 jalapeño pepper, minced
- juice of 2 limes
- 1 T. coriander* leaves minced
- 1/8 tsp ground nutmeg to the ingredients
- 1 T. dried black currants
- Olive oil
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Combine all ingredients. Drizzle with some olive oil and toss.
Serve with crab cakes, chicken, veal or scallops.
To plate an appetizer, place chutney on plate and food on top.
DID YOU KNOW?
A vegetarian, gluten-free herb! Like a rose by any name will smell just as sweet, call it what you may, hara dhania, coriander or cilantro, they are, one and the same ingredient.
*Coriander: Coriander is also known as Chinese parsley. The stems and leaves of which are usually called cilantro in North America.
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YOUR HEALTH IS YOUR WEALTH
One cup of dice mango is 100 calories. YUM! The 20% folate (a form of vitamin E) in a mango is metabolized in the liver. Any drinkers with fatty livers will appreciate this fact. All peppers are loaded with antioxidants, but none so much as the brightly colored reds, yellows, and orange. Mango and peppers are a dynamic duo! Right Batman!