Smoked Mango Chutney

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This easy-to-make chutney combines the tropical flavor of ripe mangoes with the sharpness of red onion, the warmth of fresh ginger, and a touch of maple syrup sweetness. The chutney strikes a harmonious balance, enhancing any meal with its vibrant flavors.

Prep Time15

Cook Time40

Total Time55

Course: Condiment

Servings: people

Equipment

1 Traeger Timberline XL
1 chef's knife
1 Medium Cast Iron Pan

Ingredients

2 whole Mangos
1/2 whole Red Onion
2 cloves garlic
2 tbsp Fresh Grated Ginger Root
1/4 cup Maple Syrup
1/4 cup Red Wine Vinegar

Instructions

First I preheated my Traeger Timberline XL to 225°F with Super Smoke turned on.
Next I cut the mangoes into four slices to remove the center pit and then I cut the red onion half before placing everything on the Traeger to smoke for 20 minutes, allowing everything to absorb a light smokiness.
Once smoked, I chopped the mango and diced the red onion, while also dicing up the garlic and grating the ginger root.
In a medium cast iron pan, I added the garlic and ginger, then add the smoked and diced mango and red onion, then finish off by adding the maple syrup, and red wine vinegar to the saucepan before stirring everything to incorporate.
Then I turn down the induction top to a simmer and cook for another 15-20 minutes, stirring occasionally, until the chutney thickens and the flavors meld together.
Once thickened I removed the pan from the heat and let it cool. From there I either serve it warm or store in the refrigerator for up to 2 weeks to pair with some of my favorite proteins.

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