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Recipes Dips, Sauces, and Spreads

Peach Mango Ginger Chutney

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Author:

Erin

Published:

February 18, 2014

Updated:

April 3, 2017

This post may contain affiliate links. Please read my disclosure policy for details.

This week when I was planning out my meals I was leaning towards making some sort of salsa to go on top of the Mahi that I was making.  I do fruit salsas all the time though, so I wanted to change things up a bit.  This chutney turned out to be a great change of pace for me! The flavor is complex and rich, but it doesn’t overwhelm the fish.
I don’t cook with ginger very often so I’m usually a little cautious with it…maybe I’m scarred from eating the ginger slices that come on the side of sushi.  To me, that just tastes like lemon Pinesol.  Not that I’ve ever tasted lemon Pinesol.  Gross. Anyways…there’s no Pinesol taste in this chutney, I assure you! But the fresh ginger lightens up the sweetness of the peaches and mango and then the chili powder adds a nice little kick.  I added the chili powder in after cooking down the fruit because I didn’t want it to infuse the fruit too much.
I used some riesling for the white wine in this since that’s what I had laying around but I’m sure any fruity white wine would work.  Like Sauvignon Blanc, my fave 🙂 This chutney would be great on pork too.  Maybe even better than on fish.

 

 

Peach Mango Ginger Chutney

Servings: About 7 • Serving Size: 1/3 cup •Calories: 52 • Fat: 0.2 g • Protein: 1 g • Carbs: 15 g • Fiber: 1 g • Sugar: 13 g • Sodium: 2 mg • Cholesterol: 0 mg
 
Ingredients:
  • 1 large mango, peeled and chopped
  • 2 medium peaches, chopped
  • 1 tbsp fresh grated ginger
  • 3 tbsp white wine
  • 1 tbsp honey
  • 1 tsp apple cider vinegar
  • 3 packets Truvia
  • 1/4 tsp chile powder
Directions:
  1. Combine all ingredients except Truvia and chile powder in a medium saucepan.
  2. Cover and heat over low heat for 35-45 minutes, or until the chutney becomes sauce-like.
  3. Mix in chili powder and Truvia and serve.
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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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