Mango Chutney - Clean Eating Magazine

Mango Chutney

Chef of Miami's Lifefood Gourmet and self-proclaimed "health motivator" John Schott shares a quick and easy chutney recipe that'll liven up all sorts of dishes.
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Serves: 4

INGREDIENTS:

  • 1/2 mango, peeled, pitted and roughly chopped
  • 1 stalk green onion, green parts only, finely chopped
  • 1/4 avocado, peeled, pitted and roughly chopped
  • 1 tbsp chopped fresh parsley
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp coriander seeds, optional
  • 1 tsp raw honey
  • 1/2 tsp sea salt or sun-dried sea salt, or to taste

INSTRUCTIONS:

  1. In a food processor, process mango into a chunky paste. Add remaining ingredients and process until mixture is thick and chunky.

Nutrients per serving (1/4 cup): Calories: 69, Total Fat: 5 g, Sat. Fat: 1 g, Monounsaturated Fat: 3.5 g, Polyunsaturated Fat: 0.5 g, Carbs: 7 g, Fiber: 1 g, Sugars: 5 g, Protein: 0 g, Sodium: 242 mg, Cholesterol: 0 mg

CHEF'S TIP:
Serve this simple chutney on your favorite salads, with ceviche or on whole-grain crackers!