Mango chutney turkey is an exciting version of a plain and everyday turkey. Turkey meat is known to be one of the leanest meats. Consequently, it tends to be a bit dry. This mango chutney is a great idea, how to “fix” the problem of the dry meat. A lovely fruity and sweet chutney will wake up your taste buds.
Instead of giving up on turkey meat because of running out of ideas about how to prepare it, simply add a lovely sauce to it. A small amount of sauce won’t hurt anyone, right? You know what am I talking about. But there is a big difference in eating 3 tsp and 3 Tbps of a sauce, especially if sweet. And this mango chutney is a sweet delight, which you can’t get enough of. Except if you are on a diet. But maybe you could have one cheat day. Wink. Shhhh. I didn’t say anything.
What is chutney?
Furthermore, try to add chutney to your meals. Chutney is mostly a sweet-sour, spicy or herbal Indian sauce. You can find it either in a liquid, thick and creamy or in a paste consistency. Besides that, there are also variations with fruits and vegetables. Here comes one of the fruity variations: the mango chutney.
I love mangos. Its yellow flesh is very juicy and very flavourful. I often use it in combination with meat. But it’s also a wonderful addition to regular salads, fruit salads and summer rolls. You can make delicious creams and smoothies out of it as well. Mangos give a lovely sweet and exotic touch to your dishes, which you are going to love. Every bite is like a new experience.
In order to get that lovely caramelised colour and flavour, I combined fresh mango, nectarine, grapefruit and honey with some coconut sugar. Coconut sugar is similar to the brown sugar but with a slight caramel aroma. And who doesn’t like caramel? Right? In addition to the caramelised flavour, I wanted something more. I thought cinnamon would give a nice twist to the mango chutney.
Ingredients for about 3 portions of mango chutney turkey:
- ½ mango (fresh, diced)
- 1 nectarine (pitted, diced)
- ½ grapefruit (juice)
- 2 red onions (1 finely chopped for the chutney, 1 roughly chopped for peas)
- 1 Tbsp honey
- 2 Tbsp coconut sugar
- 3 Tbsp apple vinegar
- a pinch of salt
- 1 tsp cinnamon
- coconut oil/avocado oil
- 450 g turkey fillets
- 4 garlic cloves (sliced)
- 3 handfuls of green peas (frozen)
For the mango chutney, heat up some coconut oil or avocado oil, add the finely chopped onion and saute until it starts to soften. Then stir in the honey and coconut sugar. After a couple of minutes add the diced mango, nectarine, cinnamon and fresh grapefruit juice. Finish with vinegar and salt. Let it simmer until it starts to thicken. Then it’s done.
Next, melt some coconut oil in a pan. When hot, put the turkey fillets in and add the thinly sliced garlic. Keep an eye on the garlic, because it can turn brown very quickly. Once it gets golden-brown, remove it from the pan. There’s nothing worse than burned garlic.
While the turkey is getting done, prepare a small pot with some oil in it and put it on the hotplate. Add the chopped onion and frozen peas. Stir until the onion gets softer and the peas warm. That’s it. You don’t need to cook them for a long time. Like that they will stay bright green and make a nice colourful contrast on your plate.
Once the turkey fillets get the lovely golden-brown colour, you are ready to serve and eat. As you can see, this mango chutney turkey recipe is not difficult at all. It’s quick and easy to follow. It’s a great idea for a quick midweek lunch or dinner. Make your daily meal more interesting by adding chutney to it. This mango chutney turkey will surprise you with all of the textures and aromas on one plate.
Enjoy!
PS
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
