Mango Chutney or Salsa
Submitted by Judy Reed on Feb 10, 2011

This chutney is mildly spiced but you can add cayenne to kick it up. Good with all kinds of meat or vegetarian fare especially falafel.

Servings:
6

Complexity:   
Easy

Total Time:
20 minutes

Ingredients:
2 cups chopped mango (I used frozen & in- season fresh)
1/2 fresh lemon squeezed
1 1/2 teaspoons raw apple cider vinegar
2 teaspoons stone-ground mustard ( use more if you'd like up to 2 tablespoons)
2 cloves of garlic, peeled and crushed or added to food processor
1 1/2 teaspoon agave nectar (substitute honey if you like)
1 bunch of chopped cilantro or cilantro/parsley mix
1/4 cup of chopped red or orange bell pepper
1/4 cup chopped red onion or scallions
sea salt to taste
and for an extra kick 1/4 teaspoon cayenne pepper (I don't use it)

Directions:
Directions: two options....
In a mixing bowl, combine all the ingredients, mix well and serve
or
put everything but the mango in a food processor and blend, add mango chunks and pulse for a salsa consistency.

Cook's Notes:
This has just the right spicy sweet taste for a salsa or chutney. Feel free to change it up as you like. It will keep in the refrigerator for about a week but I like it fresh & it never lasts that long.