Mango Ginger Chutney (Unreal Trader Joe's Copycat Recipe!)

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey adds sweetness with fewer calories.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar offers a milder flavor.

ginger

🥗Healthier: ginger paste

💰Cheaper: ground ginger

Ground ginger is more accessible and has a longer shelf life.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño provides heat without overwhelming flavor.

Add mango to a heavy stock pot.

Add raisins, onions, and bell pepper to the pot.

Add organic cane sugar and freshly grated ginger to the pot.

Add cracked red pepper and salt to the pot.

Add apple cider vinegar to the pot and stir.

Set the heat to medium-high and let the mixture simmer for about 20 minutes, stirring constantly to prevent burning and bubbling over.

Check the consistency by placing a plate in the freezer, then scoop some chutney onto the plate and return it to the freezer for 2 minutes.

After 2 minutes, run your finger through the chutney on the plate; if it stays separated, it's done.

Ladle the chutney into a container or jars for storage.

For canning, prepare a large pot of water to cover the jars by 2 inches and place a tray on the bottom.

Ladle the chutney into jars, using a de-bubbler to remove air bubbles.

Measure the headspace to ensure it's 1/4 inch from the top of the jar.

Wipe the rim of the jar with a wet napkin, center a lid, and screw on a ring fingertip tight.

Place jars into the water bath canner and process for the recommended time.

Once done, remove jars and let them sit undisturbed for 12 to 24 hours.

Remove the rings, check seals, label jars, and store in the pantry.

Prepare a bowl with chicken, cranberries, sliced almonds, and green onions.

Add mayonnaise and curry powder to the bowl and mix well.

Chill the mixture in the fridge.

Melt butter in a skillet and season salmon fillets with salt and pepper.

Place salmon fillets skin-side up in the skillet and sear until brown.

Thin down some mango chutney with water and add soy sauce or coconut aminos, stirring well.

Remove salmon from the pan and pour the chutney mixture into the skillet, combining with the butter.

Return salmon fillets skin-side down to the pan and baste with the chutney glaze as they cook.

Finish cooking the salmon under a broiler to caramelize the top.

For turkey burgers, combine ground turkey meat, diced green onions, chopped cilantro, salt, cracked pepper, lime zest, and mango chutney in a bowl and mix well.

Divide the mixture into four equal portions and shape into burgers.

Refrigerate the shaped burgers until ready to cook.

Heat a grill pan over medium heat with oil and cook the turkey burgers for 8 minutes on one side.

Flip the burgers and press down with a spatula, cooking for another 8 minutes or until the internal temperature reaches 165°F.

Top the burgers with goat cheese and additional mango chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary