Mango Chutney June 8, 2016 By Jump to recipe Mango Chutney June 8, 2016 by EIR Category Recipes Persons 16 Ingredients 2 large mangoes, peeled and diced 1 large red bell pepper, minced 1 med jalapeño pepper, minced 1 small sweet onion, coarsely chopped 1/2 cup white balsamic vinegar 1/4 tsp red pepper flakes 1/8 tsp sea salt 1 tsp extra virgin olive oil, 100% first cold pressed, unrefined Instructions On medium-high heat sautè onions, red pepper and jalapeño in EVO until onions are translucent and slightly caramelized and peppers are soft. Add mango and remaining ingredients and bring to a boil, stirring constantly. Reduce heat and let simmer until liquid reduces to half and natural sugars stat to thicken. Remove from heat and let cool. Juices will continue to thicken as it cools. Store in airtight container in the refrigerator for 3 weeks or can and store in cupboard for up to six months. Tags Eating in the Real, Eating in the Real with Renee, mango chutney, mangoes, organic, processed sugar free © 2022 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.