Homemade Mango chutney for dinner

Homemade Mango Chutney

I think Mango Chutney is the perfect dip.

 Whenever there’s a BBQ on the menu or just plain crackers with chutney as an appetizer: I’m game. I could eat it by the spoon.

Sadly, most people simply open a jar, put it in pretty bowl, and serve Mango Chutney filled with processed sugar crap. Kind off waist for the healthy mango.

 I researched my way through google only to find out that making your own Mango Chutney is pretty dang simple and pretty dang delish’. Lovely. Let’s do this. It turned out even more delish’ than I was hoping for. 😉

We paired the home made mango chutney with curry chicken skewers and green asparagus and some (cauliflower) rice. Best. Dinner. Ever. And very much (skinny) summer approved. Yumyum.

You’ll need (serves two, about 320kcal pp – with cauli rice)

For the Mango Chutney:

  • 1 mango, cut into small pieces
  • 2 tbsp stevia
  • 2 tbsp Apple cider vinegar (Sheds those kg’s like it’s nobody’s business!)
  • 1 tsp ginger
  • Salt
  • 1 sjalot
  • 1 tbsp coconut oil
  • 250g of chicken breast
  • 200g green asparagus
  • 1 tbsp coconut oil
  • Spicy curry powder
  • Salt
  • Paprika powder

Directions 

Finely chop the shallot and sautee for a while in some coconut oil.

Add the mango and let it boil along

Add the stevia, vinegar and ginger and season with salt.

Leave to simmer for about a half an hour. Let it cool. (or serve warm, if you prefere)

 Meanwhile add a grill pan to a high heat with some coconut oil. Put the asparagus in the grill pan after you removed the ends (the last cm or two/inch).

 Now cut up the chicken breast and add to a skewer. Season well with paprika and curry powder and some salt and pepper.

 Put in a pan on a high heat.

 Serve with rice or cauliflower rice.

Enjoy!

Xo, Kirsten

Mango Chutney

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