The Lifesaving Side Dish

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Tomato, Mango and Onion Chutney

Vegetarian • Tags: , , , , ,

Tomato and Mango Chutney-The Duo Dishes

Let’s talk about ugly food for a little bit. We eat with our eyes, and we all know that. When food looks good, you want to eat it. Bright, luscious colors attract the eye, which probably makes your mouth water, and then you find your fork moving in that direction. When the food is just an image on a screen, it really has to look pretty, or you might not find any interest. Well please, please, please don’t turn away just because you see a brown patty above. Today’s recipe is not even about the brown patty, which was a lentil cake gone wrong. The recipe you need to know is actually for the chutney sitting atop the lentil cake–the chutney that saved this ugly lentil cake actually. Let’s focus on that one, shall we?

Chutneys play on almost each flavor palate that that rings a bell in our mouths–sweet, sour, savory, spicy. All of those ‘s’ words should be big hits to your taste buds, and that is why chutneys have the ability to up the ante for any dish you have on the table. Interestingly enough, the word as we know it today has been relegated to the sweet and sour fruit or vegetable versions that most of us know, but actually chutneys can also be herb, spice, chili or dairy-based. Mangoes tend to be one of the main ingredients found in a number of chutneys, and you’ll find it in this one as well. Acidic tomatoes, sweet mangoes and savory onions combined with a few spices, sugar and of course vinegar cook down to a thick, chunky mixture that can be plopped over anything. Including disappointing lentil cakes that can, and will, be brought to life. It’s funny how even a lifeless dish can get a necessary and delicious kick in the butt from an awesome chutney. Serve it alongside meats, seafood, breads or legumes, and whatever chutney you create will take them to another level.

Tomato, Mango and Onion Chutney – About 1 1/2 cups
1 1/2 tablespoons vegetable oil
2 red onions, diced
2 vine tomatoes, seeded and chopped
1 mango, pitted and chopped
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon mustard powder
2 teaspoons fresh ginger, minced
3/4 teaspoon cinnamon
1/2 teaspoon paprika
1/4 teaspoon chili powder
4 tablespoons brown sugar
1/2 cup apple cider vinegar

1. Pour oil into a medium sized pot over medium high heat. Once hot, saute the chopped onions, tomatoes and mango until softened, approximately 5-7 minutes.

2. Add the remaining ingredients, and bring to a boil. Reduce to a simmer and cook 35-45 minutes or until thickened.

Click HERE for the printable recipe.


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10 Responses | TrackBack URL | Comments Feed

  1. The best foods are usually not photogenic. 🙂 This looks good to me, though.


  2. Good condiments can truly be magical things. The paramedics of the ugly food world. And ones with mango in them? All the better. This chutney sounds delicious!


  3. ugly foods are so delicious. last night i made a vegan african stew that was hideous but insanely delicious:


  4. I love chutneys! This one sounds and looks tasty. A great combination of flavors. Perfect with meat or cheese.




  5. Ugly foods are often delicious!Love the sound of this, so much flavour!


  6. Your chitnet would add such flavour to any dish guys.


  7. The lentil cake looks good to me, but I bet the chutney did make it even better. The chutney sounds great for lots of uses!


  8. I love playing with sweet and spciy and chutneys are a lot of fun. I’d definitely put this one on top of any number of beautiful and ugly foods.


  9. […] To tie everything together, we also made a simple coriander chutney. If you remember our last chutney post, then you may recall mention of pestos that can be based around herbs. This one fit the bill. […]


  10. I just made a big batch of this, but with the addition of a few Scotch bonnet peppers to give it a bit of heat. Time in the jars I’m sure will mature it but from the spoon it tasted gooood. Still, I had to stop myself from just eating the mango on its own…


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