Super Easy Paleo Mango Chutney Recipe | The Hungry Health Coach Episode 55

Super Easy Paleo Mango Chutney Recipe | The Hungry Health Coach Episode 55


hello everybody my name is Alex Napoli
welcome to health by napoli where we only cook healthy food that doesn’t suck what
I am working with today is mango red onion ginger garlic bell pepper and
various spices so naturally I am going to be making a mango chutney ok mango
chutney is a delicious kind of savory Jam I guess you would call it it’s a
little bit spicy and a little bit sweet it’s traditionally an Indian dish I
believe and it’s really good on any kind of like curry dish I’m going to be serving
it with a roast pork you could also have it just a toast or on crackers you can
have it with like the mild cheese as like a charcuterie board accoutrement
you could do tons of delicious stuff with this mango chutney and it’s
actually super easy to make so let’s do it so the first thing you
have to do is chop a bunch of stuff which is always dangerous here on health
coach TVs but first we’re going to get into the onion and we’re gonna chop it
up nice and small the internet wanted me to have four pounds of mangoes no but I
do have my red onion and I’m gonna chop it up really nice and small so it’s
slicing long ways and then chopping long ways so that’s how you get the nice
little cube you need a pot put some olive oil in it
and get it up a healthy tablespoon or two these burners are super hot so I’m
gonna go like medium the next thing I’m gonna need is my red pepper so I’m
gonna cut off the top and cut off the bottom and then I’m gonna make like a
cut down into the side but you super easily take the core out and all of the
seeds are still packed in here that onion burns whoa I think my oil is nice
and hot so lets just put the onions into it okay oh I already kind of missed a step
the red pepper flakes you’re supposed to get these in the oil before you put
the red onion in so I’m just gonna move the red onion to the side and it cook
the red pepper flakes for a minute this is 100% gonna work out great mumbling to self…. for the last three weeks I thought this was red pepper flakes it’s actually fish
and seafood seasoning okay while those are cooking off we can continue to
chop our bell pepper so now that it’s in like a long strip you can easily make a
little batons and then you can super easily chop up that baton into cubes
I literally paid $120 or a knife skills class for you guys and I learned this
fun little trick there oh my gosh okay you got it just keep going all right you
probably really curious about what happens with these well you just
literally slice that a long ways and then slice them across and then you’ve got more cubes
of bell pepper don’t worry no bell pepper was wasted to the making of this
video okay let’s add this to our onion and
then that’s gonna cook down for another like 10 minutes so what happens we’re
gonna get our mango ready so I have another video
how to actually cut them a properly so if you want to go down to the link below
I will link over to that I also happen to end up with this can of mango in my
fridge that’s not where you keep cans of stuff it was in my cupboard so I figured
I would use the rest of this can of mangoes and the fresh mango and mix it
up but most recipes call for just fresh mango and maybe be slightly more careful
when cutting that’s just the general rule of thumb when you’re watching my show ah don’t do that now keep the pit handy don’t throw it away yet just keep
it to the side because we’re gonna juice it into the pot later I need real glass
wear like an adult save the skins too because you can juice those into the pot
as well because we want all that mango flavor and juice in there but so for the
pieces of mango what we want are kind of like so like a nice healthy dice kind of
size just like the bell peppers and these are slippery so be very
careful I really like mango a lot I feel like the last three recipes I made were all mango sorry
make sure you keep an eye on this to like mix it up dont let it burn doing so
good I’ve literally never used canned fruit of any kind ever before which I don’t know if that weird let me know oh the other thing most canned fruit has added sugar in them so you kind of want
to watch out and make sure you’re getting something with as low of added
sugar as you can which is hard to do because fruit has sugar in it so no
matter what it’s gonna say that there’s sugar in the nutrition back but you need
to look at the ingredient list to see if they’re adding extra sugar which
hopefully they’re not should I think these mangoes for my end of world survival kit you
gotta make sure you keep getting your vitrine C doesn’t matter that
there’s no civilization left get your veggies okay I have ended up with
considerably more mango than I thought I would
great lets add it all in this is probably the worst way to possibly do
this like this is asking for a terrible disaster on my floor oh did you notice I
upgraded my cutting board very nice all right now remember those giant pieces of
mango skin that we have left over squeeze them into your pot Oh same goes
for the pit oh yeah also if you chopped your mango up the way that I suggest you
chop your mango up you can have a lot of juice in the cup that’s leftover
this one’s wine this one’s juice so I’m gonna pour the juice in great mix it up just realized a whole bunch of other things that I need to chop cool no no no
no okay next up we’ve got our garlic and our ginger which I love fresh ginger mmm
but can also be very complicated it’s just like all of us so the best way to
get the skin off your ginger is actually with a spoon so literally just scrape
all the skin off of the ginger so that it’s super easy to chop you don’t want
the skin in your dish because the skin is very bitter the flavor that you want
from the ginger is all going to be coming from the yellow fruit is it a
fruit it’s a root it must be fruit because roots and fruits rhyme so I was 50% right and
then we have this beautiful clean piece of ginger get rid of all this before you
start chopping anything else on okay ginger I’m gonna do some kind of long
slices that get like loonies or twoonies of ginger who are my Canadian
people at and then I’m gonna go kind of through that to make my batton encore and then I am going to take these oh my god I have a cut on my finger and
it’s burning already all right so this ginger we wanted
to be very fine so I’m just gonna go through it kind of like this kind of
like that back and forth palm on the knife and then just working the knife
through the ginger I mean if you do this long enough it’ll eventually work so
ginger is actually super powerful my first experience was the ginger I was
chopping it up for my mom and so after I get done chopping up the ginger I sucked
my thumb and then proceeded to cry for like two hours straight cuz it was so
spicy so don’t do that I didn’t read the portion of it and then only use maybe
like a tablespoon in the chutney give it a good mix Oh too hot too hot I’m
gonna take it down to a simmer I literally just said don’t touch anything
in then I’m touching myself and then your face burnt off all right we’ve got a
couple of cloves of garlic here these to put in my fridge for a while so I’m
doubting their potency so I’m probably gonna do like two or three the cloves
aren’t really that big anyways so go with what you feel
that’s my scientific recipe for you man and then again let’s just do the same
thing that we did with the ginger and kind of just chop it up a real alright
garlic into the pot all right but technically we would love lime juice but
I’ve only got lemon juice you could also use pineapple juice or orange juice or
mango juice but so we just want to add a little bit of liquid a little bit of
citrus to the mix so just squeezes it make sure you don’t have any pits okay
last but not least we’re gonna add a couple of spices salt a shake or two of white pepper if you only have black pepper that’s okay the white pepper is just gonna be
more hidden in the mix curry powders so this is where we’re gonna get a lot
of that chutney flavor that we’re looking for maybe like mmmm and then
white pepper is actually pretty powerful so I’m just
like 1 this is where we’re bringing in all the heat some salt of course
everything’s better with a little bit salt yeah like a nice lemony smell see
pinch so mix that up and then let it simmer and a very low heat for like half
an hour and then everything will be nice and soft and we can taste tests see that
to make sure that while it’s cooking you’re kind of checking on it and make
sure that nothing’s burning on the bottom because there’s not a ton of
liquid in this so you want to make sure that your simmer is not too hot and you
mix it around once or twice during 30 minutes but when you take the lid off
there’s gonna be a lot of like condensation totally cool to get that
back into the mix to kind of moisten it up but honestly this smells so delicious
it’s this beautiful consistency it is a thick sauce you can add a little bit
more curry powder you can add a little bit more red pepper flakes white pepper
more salt whatever you think that it needs all right guys we have this
beautiful mango chutney here it is so delicious smelling and tasting you’re
gonna love it you’re gonna find so many uses for it I’ll put a link down to a
clip below on all the different ways that you can use mango chutney but I
think that this is going to be delicious with my roast pork that I’m making
tomorrow so be sure to check it out I hope that you have enjoyed this recipe
if you did be sure to LIKE comment and subscribe and I will see you guys next
time I’m just gonna have it on a little bit of toast Oh hot hot it’s just so hot it’s
really good oh yeah look this big chunk of mango yes yes yes yes let it cool down first let it cool down