Mango Chutney over Broiled Tilapia

A few weeks ago, shortly after I came back from BlogHer Food, I received a box of gorgeous mangoes in the mail from National Mango Board, who had hosted one of the events at the conference. There was some big, juicy mangoes delivered, and I wanted to create something special with them. I’ve already played with mangoes on my blog before, sharing with you recipes for a mango salsa as well as a taco salad. Since it’s mango season, I buy these every time I’m at the store and add them to my daily smoothies.

However, I decided to try something different with my special delivery. It came out so delicious! I created my own version of a mango chutney, using crushed pineapples to really add to the sweetness and curry and chile pepper flakes to add some spice. I served it over some simple broiled tilapia over a bed of quinoa and brown rice and it was a delicious meal.

Various forms of chutney do originate in India, which is why the curry is used. You can also find varieties used in the Caribbean and South Africa as well. There is a great balance between sweet and spicy (which I happen to love) and there is also a richness that the ingredients add when combined. If you’re not a fan of curry, you can replace the ingredient with cumin. It will add the depth but will change the flavor just a bit.

This recipe makes a lot of mango chutney, you can halve it if you like. After this meal I was adding it to everything I could think of, it was delicious!

Mango Chutney Ingredients:

• 3 tablespoons vegetable oil
• 1 tablespoon yellow curry
• 1/2 teaspoon red chile pepper flakes
• 1/2 teaspoon cinnamon
• 1/2 teaspoon dry mustard powder
• a pinch of ground cloves
• 1 onion, chopped
• 1 teaspoon salt
• 4 cloves garlic, minced
• 2 tablespoons ginger, grated
• 6 cups diced mango
• 1/2 cup brown sugar
• 1/2 cup cider vinegar
• 1/2 cup pineapple juice
• 1/2 cup crushed pineapple
• 1/2 cup raisins
• salt & pepper plus additional brown sugar, to season