Mango Peach Chutney (Whole30) (Edit recipe)

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This delicious Mango-Peach Chutney is perfect for the summers when juicy Mangoes and Peaches are in season. It’s tangy, sweet and slightly spicy. Think of it as a relish, use it as a glaze when roasting your favorite proteins or enjoy it as an accompaniment with pork chops. My favorite way though is to enjoy this chutney in a Whole30 Chicken burger or in some spicy shrimp tacos, yum! It's Whole30, Paleo, Gluten-free and Vegetarian. To make this Dairy-free, Vegan or Plant-based, simply swap the Ghee in this recipe with any neutral tasting oil.

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PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 4-6

Ingredients

2 Tbsp Ghee, or Light tasting Olive Oil
4 whole Whole Cloves
0.25 tsp Red Pepper Flakes, Primal Palate
0.25 cup Onion, finely chopped
1 clove Garlic, minced or grated
0.5 tsp Ginger Root, grated
3 whole Peaches, skin and stone removed, diced
1 whole Mango, skin & stone removed, diced
1 Tbsp Orange Juice
1 Tbsp Apple Cider Vinegar
1/2 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small saucepan over medium heat, heat ghee (or any neutral tasting oil).
Add cloves, red pepper flakes, onion, garlic and ginger. Cook until the onion turns translucent; a few minutes.
Add the peaches, mango, orange juice and apple cider vinegar
Cook on low-medium heat until the sauce thickens and the fruit is softened, but not overly mushy.
Add salt when the chutney is cooked, adjust as needed.
Enjoy it over some pork chops, in a Whole30 burger (wrapped in lettuce leaves), over grilled fish or in shrimp tacos (made using jicama wraps).

Notes

1. This chutney will last for 4 days in the refrigerator if stored in an airtight container. 2. If peaches and mangoes aren’t in season where you are, you can substitute fresh with frozen although fresh yields the best taste. 3. You can also add fresh Apricots to this chutney. 4. Swap Ghee with any neutral tasting oil for a Dairy-free, Vegan, Plant-based option.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	158
Fat:	8 g
Carbohydrates:	22 g
Protein:	0 g
Cholesterol:	18 g
Sodium:	291 mg
Fiber:	2 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated for total recipe.