Mango chutney–that’s the inspiration for this recipe.
Believe it or not, the first time I had chutney was in Ireland. I remember asking the waitress what “chutney” was because it came on the sandwich I wanted. She tried to explain it, but it sounded like nothing I had ever heard of, so I requested it on the side.
It was life-changing.
Chutney is sweet and spicy (in both heat and flavor). It goes beautifully on so many different foods. When I found myself in possession of a mango, it was one of the first ideas that popped into my head. I knew it was a little strange, but I just had to give it a shot. Oddly enough, I loved it.
The vinegar is optional, but it truly gives it a chutney flavor. If you’re just looking for “spicy mango,” you can skip the vinegar, but if you’re looking for a chutney experience, try out the vinegar!
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/4 a mango, diced
- 1/4 tsp ground ginger
- 1/4 tsp cinnamon
- 1/8 tsp chili powder
- pinch of cayenne
- pinch of salt
- 1/8 tsp of apple cider vinegar (optional)
How to make it:
- Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
- Add diced mango.
- Once more of the liquid has absorbed, add ginger, cinnamon, chili powder, cayenne, and salt. If using vinegar, add now. Stir. Taste and adjust spices and vinegar to meet your preferences.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (more mango, cilantro, red pepper flakes, shredded coconut, nuts, etc.).
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