Mmmmmm, mango. Yes, it pretty much makes everything better, and if we could eat one at every meal, we totally would. In fact, this yummy, slightly spicy chutney should smother just about all of your dishes, from morning oatmeal to evening samosas. On another delicious note, you know how sometimes at Café VegNews we test recipes that are forthcoming in the magazine? We're switching up the program a little bit with our first-ever Café VegNews Showdown! Vote this week on which of our fantastic lunches you'd like the recipe for, and then we'll print them in our September+October Food Issue! Click here to vote!
Serves 4
What You Need:
2 tablespoons olive oil
1/8 teaspoon ground cayenne
1/2 teaspoon black mustard seeds
2 cups mango, diced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 teaspoons fresh ginger, minced
1/4 teaspoon fresh lemon juice
1 teaspoon agave nectar
1/2 teaspoon salt
What You Do:
1. In a medium pan over high heat, heat olive
oil. Add cayenne, stir, then add mustard seeds
and cover. When the mustard seeds start
popping, reduce heat to medium.
2. Add the mango, cinnamon, turmeric, cumin,
ginger, lemon juice, agave nectar, and salt.
Stir well and cover. Cook for 6 to 10 minutes,
stirring occasionally, until mango is tender.
Serve warm or at room temperature.
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