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


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.


Xo, Kirsten

Mango Chutney

Healthyfied ketchup love

Healthy ketchup

I don’t know why I didn’t think of this any sooner!

I made my own, healthy (Like du-uh) ketchup last weekend.

And it was grrrreat. Ask the boyfriend, he loved it too. And he’s usually a hand-me-the-mustard-please-babe kind of guy.

I used to accompany ketchup with everything. Really everything. I adored that sweet red sauce as if my life depended on it. Serious Heinz addict.

I ate it with croque monsieur, burgers, French fries, sandwiches and I might even have added some to my spaghetti Bolognese sauce every once in a while. Mmkay, always.

So needless to say it was a heartfelt goodbye after I decided to skip unhealthy, badass sugary stuff in my daily diet. Like, you got that right, ketchup. So I said buh-bye to Heinz and welcomed Balsamic vinaigrette in my life when craving a sweety sauce.

So, last Saturday we had chicken pita burgers on the menu. And I didn’t feel much for the tzatziki sauce that’s supposed to go along. I craved ketchup. Craved it real bad. And all of a sudden it hit me, why not simply make my own?! Actually easy peasy, or so it seemed after some in-depth google research.

I promise you this: you’ll never ever want bottled, processed, sugary, crappy, bad-ass ketchup after a bite of this one.

You’ll need:

  • cherry tomatoes
  • 1 tbsp apple cider vinegar (preferably organic)
  • 1 tbsp cinnamon
  • Some stevia
  • 1 tbsp of maple syrup (or agave syrup or raw honey)
  • 1 tsp himalayan pink salt (or sea salt)
  • Optional: powdered chia seeds (put chia seeds in a blender) for thickening


Put a small pan on a heat with a little bit of coconut oil (or olive oil) and add the cherry tomatoes.

Add the cinnamon, stevia, apple cider vinegar, maple syrup and salt. I have to admit the amounts above are a wild guess. lets just say I tasted my way true the seasoning. You can go as sweet as you want by adding more or fewer seasoning. Entirely up to you.

* if you want a thick sauce you can add some chia seeds too

Leave to simmer until the tomatoes start to melt and become a paste.

Blend them and leave to simmer for a few more minutes.

Let it cool and put in the fridge for later.

Serve with anything that works with ketchup. And that’s a lot. You know the drill!

Bon appetit sauce lovers.

xo, Kirsten