Are you ready to take your raw food skills up a notch? If you are hosting a raw food party and want to impress your guests or are looking to add some flare to your raw food diet, then this raw mango chutney is a must-try raw food recipe. It’s unique, has a wonderful flavor that is highly versatile and easily adapts to a number of dishes, which makes it great for raw food potlucks as well. This is also a great recipe if you are (like me) following a low fat raw *beegan (Vegan + organic local artisan bee products) diet, that also doesn’t include salt.
Chutney is traditionally known as a sauce or relish often compounded of both sweet and sour ingredients that include fruits, herbs, spices and other seasoning. Chutney comes from East Indian origin, but for this recipe I made a mango chutney to go with raw vegan falafels, traditionally a middle eastern dish. The mango chutney, along with zucchini hummus went exceptionally well alongside the raw falafel as a trusty dipping companion.
This recipe does include red onion in it, which aren’t usually typically eaten on a low-fat raw vegan diet. I definitely notice that I’m less drawn to garlic and onion since I transitioned to high fruit…and my body smells a lot better because of it! I keep these very potent flavorings for the rare occasion like when I make this raw mango chutney or plantain tortillas.
Low-fat Raw Mango Chutney Recipe
- For this recipe all you will need for kitchen equipment is a blender like the vita-mix or blendtec.
Raw Ingredients and Preparation Method
Place in blender:
- 2/3 cup of golden raisin
- ½ cup lemon
- Knob of fresh ginger
- ½ teaspoon of cayenne
- ¾ teaspoon cardamom
- 2 T of diced up fresh fennel
Blend until smooth
- ½ cup of red onion (diced)
- 3 lbs of mango (This came out to 2 large mangos)
- 1 bunch of cilantro (diced)
Pulse or blend on low: The trick to making a good chutney is to allow for a little bit of chunky texture. You don’t want to over blend at this point, because you don’t want it to be too smooth, but want avlittle bit of chunk. The next step is optional if you want a little bit more texture.
Cut up another ½ cup of mango, diced into squares and stir it in by hand to add additional texture.
If you’re not a fan of cayenne or of cilantro, these can easily be removed from this recipe or add less to suit your taste. You can make this mango chutney with a wide variety of dishes, like I said, we made this with raw vegan falafel and it was amazing.
Want to learn how to make these tasty and delicious recipes in the beautiful tropical setting of Hawaii, check out our raw food Hawaii retreats.
Have fun, play around with this recipe and let me know how it goes!
Aloha from the Big Island of Hawaii,
Laura Dawn, Registered Holistic Nutritionist