Summer brings an abundance of ripe mangoes. After a while when the novelty starts to wear off, the mangoes get pushed to the bottom of the fruit tray in favour of the more popular stone fruits. This luscious onion and garlic free Chutney combines the tartness of red nectarines with ripe mangoes to create an absolute explosion of flavours. Mildly spiced with Cardamom seeds, cinnamon and star anise along with fresh turmeric and ginger root, tastes best spread on to a slice of freshly baked bread or, a coconut wrap with some fresh salad. I’ve used fresh turmeric root for the beautiful golden colour and fresh flavour, however a teaspoonful of dried turmeric powder could be substituted as well.
Mango & Nectarine Chutney
Vegan, gluten free and sugar free fruit chutney.
- 1 Large Mango, ripe (Chopped roughly)
- 2 Medium Nectarines (Chopped finely)
- 1 Teaspoon Oil
- 2 Teaspoons Ginger (Minced finely)
- 2 Teaspoons Fresh Turmeric Root (Minced)
- 1 Teaspoon Asafoetida
- 1/2 Cup White Vinegar
- 5 Pods Green Cardamom
- 1 Stick Cinnamon
- 1 Star Anise
- 1/3 Cup Xylitol
- Salt (To taste)
- 1 Teaspoon Chilli Flakes (Optional, but recommended)
In a deep pan dry roast the cardamom, cinnamon and star anise. Pound lightly to crush them once cooked.
Add the oil and coat the pan.
Toss in the asafoetida, ginger and turmeric root and cook until aromatic.
Lightly cook the cardamom, cinnamon & star anise until golden.
Toss in the chopped fruit, salt and xylitol. Mix well.
Add the vinegar and bring to a boil.
Season with salt and cook on low heat until the Chutney starts to thicken.
Mix in the Chilli flakes, if using.
Take off the heat and pour into sterilised glass jars.
Store in the refrigerator and use in 10 – 15 days.
Peaches can be substituted by peaches or, fresh apricots too.