Mango Chutney

Mangoes are full of vitamins, minerals and anti-oxidants. Once you've mastered cutting around the slimy pit and scooping out the buttery sweet flesh inside...pure bliss! FYI: Mangoes contain a lot of tryptophan, the precursor of the "happiness-hormone" serotonin.

The HAPPY Fruit!!!

I just happened to pick up a mango the other day and rather than consume the whole thing, I made a Spicy Mango Chutney to go with my Grilled Brined Chicken Breasts, SO GOOD!

Spicy Mango Chutney
from Cook, Eat, Cha, Cha, Cha.

1 mango, peeled

1 tsp unsalted butter or canola oil

2 T red onion, finely chopped

1/2 tsp jalapeno, minced

1 tsp ginger, minced

2 T brown sugar

1 tsp ground cumin

1 T honey

Grated zest of 1 orange

1/2 cup fresh orange juice

1 T cilantro, minced

1 T red or green bell pepper, chopped

salt and pepper to taste

Cut the mango flesh in to 1/2-inch dice. Set aside.

In a medium saucepan, melt the butter over medium heat and saute the onion and jalapeno until the onion is translucent, 1 or 2 minutes.

Add the ginger, vinegar, brown sugar, cumin, honey, orange zest, and orange juice. Continue cooking over medium heat to reduce the mixture by half.

Reduce heat to low and gently stir in the diced mango, cilantro, and bell pepper. Add salt and pepper. Let cool to room temperature and refrigerate for up to 6 days.