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Hot Mango Chutney Recipe-501

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Yield: Makes about 2 cups


  • 1 dried New Mexican chile pepper pod, soaked in warm water for 20 minutes
  • 2 large ripe mangoes, peeled and cut into ½-inch slices
  • 1 tablespoon tequila
  • 1 teaspoon sugar
  • 2 tablespoons pinon nuts, toasted


Remove the stem, seeds, and veins from the chile and cut into needle-thin julienne.

In a saucepan, combine the mangoes, tequila and sugar over moderate heat. Stir with a wooden spoon until the sugar dissolves and the mangoes begin to give off their juice. Add the chile julienne and cook for another 2 to 3 minutes. Set aside to cool.

When the mixture has cooled, fold in the pinon nuts.

Serve at room temperature with Turkey Mole.

© Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 32 servings.

14kcal (1%)
1mg (0%)
4mg (6%)
5mcg RAE (0%)
0mg (0%)
0mg (0%)
0g (0%)
0g (1%)
0mg (0%)

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