Peach Mango Chutney is the perfect topping to any pork or salmon dish.
When I made my Coconut Wild Boar Burgers, I was searching for the perfect accompaniment. Peaches were calling to me because they’re in season and juicy and pair really well with pork, so I created this paleo peach
chutney to put on top almost like a relish.
What is Chutney?
Chutney, traditional to Indian cuisine, is a condiment that combines fruit, vinegar, sugar and spices. Being paleo, I left out the sugar and instead of using oil, I stirred in ghee for a rich buttery flavor.
Combining vinegar, onion and garlic in with fruit may sound weird but it gives just the right counterbalance to the fruit’s sweetness.
Peach Mango Chutney
Peach Mango Chutney is the perfect topping to any pork dish. It's sweet, tangy, and a little spicy. Gluten-free, paleo, and plant-based.
- 2 tbsp ghee
- 1/4 cup onion minced
- 3 peaches diced
- 1/4 cup mango diced
- 1 garlic clove crushed
- 1 orange zest
- 1 tbsp orange juice
- 1 tbsp apple cider vinegar
- 1/2 tsp grated ginger
- 1/4 tsp red pepper flakes
In a small saucepan over medium heat, combine the ghee, and minced onion. Cook until the onion is translucent, a few minutes.
Add the peaches, mango, garlic, orange juice, apple cider vinegar, ginger, red pepper flakes and orange zest. (I zested the orange, then cut it open and used the juice from inside. Hint: use a microplane grater to zest the orange and grate down the garlic and ginger, saving time.)
Turn heat to low and continue to simmer until the fruit is softened but not overly mushy.
Spoon over pork burgers or chops, chicken or even salmon.
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