| Prep: 15 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 0.5g | 0.1g | 70g |
| sugars | fibre | protein | salt |
| 56g | 2.4g | 1.7g | 0.2g |
There’s something innately joyful about eating food that not only tastes fantastic but also nourishes your body. I’ve always been an advocate for those types of winning combinations. And that’s where this Hala Fruit and Mango Chutney comes into play. Born out of my appreciation for the lush produce of my childhood home in California, this sunny (like my homeland) and vivacious chutney is a perfect marriage of fruity goodness and health-centric ingredients. Now, let’s take you on a delicious journey.
A Spoonful of Sunshine…and Health
The main actors in the drama of Hala Fruit and Mango Chutney-the Hala fruit and Mangoes are not only bursting with intense, unique flavours but also stored with an impressive package of health benefits. Hala fruit, a hidden gem from the South Pacific, is a treasure trove of antioxidants, fiber, and vitamins. Paired with succulent mangoes, well-known for their richness in vitamins A and C, this recipe becomes a health powerhouse.
Not to mention, the inclusion of ingredients like apple cider vinegar, known for its probiotic properties; ginger that serves as a powerful anti-inflammatory and antioxidant; and turmeric which is famous for its Bioactive Compounds with powerful medicinal properties. All the more reasons to love and appreciate our fruity wonder.
The Perfect Companion
The first time I whipped up a batch of this Hala Fruit and Mango Chutney, it was like a delightful light bulb moment. The exotic flavours, the subtle zest of spices, and the beautiful texture— it reminded me of a classic mango chutney, but with a fruity twist that adds a whole new level of depth and interest to the palate. And we can’t overlook its versatility. It’s similar to other fruit-based chutneys in its function and works like a wonder when paired with grilled meats or a simple cheese board. Whether you’re looking to jazz up your sandwich, or need a perfect companion for your curry, this Hala Fruit and Mango Chutney will never disappoint.
My Californian upbringing and love for healthy comfort foods inspired this recipe. But the pleasure and zest in this chutney are universal. So, whether you’re from the sunny valleys of California or anywhere else in this wide world, here’s to good food that brings us together.
What You’ll Need
- 1 medium-sized Hala fruit
- 2 ripe mangoes
- 1 cup of white sugar
- 1 cup of apple cider vinegar
- 1/2 cup finely chopped red onion
- 2 cloves of garlic, minced
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon ground turmeric
- 1 teaspoon mustard seeds
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon salt
- 1/4 cup raisins
Method
Step One
Begin by preparing the fruits. Peel the Hala fruit and mangoes, then cut them into small, bite-sized pieces. Be careful to remove any seeds. Once the fruit is prepared, set it aside for later use.
Step Two
In a large saucepan, combine the white sugar and apple cider vinegar. Heat the mixture over medium heat, stirring regularly until the sugar has completely dissolved.
Step Three
Add the chopped red onion, minced garlic, and freshly grated ginger to the saucepan. Stir well to incorporate the ingredients into the sugar and vinegar mixture.
Step Four
Next, add the ground turmeric, mustard seeds, red chili flakes, and salt to the saucepan. Stir the mixture until all the spices are well mixed in.
Step Five
Add the prepared Hala fruit and mangoes to the saucepan. Lower the heat and let the mixture simmer for around 20-30 minutes, or until the fruit is tender and the mixture has thickened.
Step Six
Finally, add the raisins to the chutney and stir well. Let the mixture simmer for another 5 minutes to allow the raisins to plump up.
Step Seven
Remove the saucepan from the heat and let the chutney cool before transferring it to clean, sterilized jars. The chutney can be stored in the refrigerator for several weeks.
