Vegan Spiced Mango Chutney Glaze Recipe

About this recipe

A sweet and tangy vegan glaze made with mango, pineapple juice, and warm spices. Perfect for adding a flavorful finish to roasted vegetables or plant-based proteins.

Ingredients

• 450G Picard Sliced Mango
• 850 Ml Tropicana Sensations Pineapple Fruit Juice
• 250Ml Shady Maple Farms Organic Maple Syrup
• - Jalpur Crushed Red Chilli Pepper Flakes
• - Wholefood Earth Thompson Seedless Raisins
• - Pineapple
• - Dasheri Mango
• - Frooti Mango
• - Billington'S Light Brown Soft Sugar
• 50G Top-Op Clove Powder 50g
• 50G Top-Op Nutmeg Powder 50g
• 50G Niharti Cinnamon Taj-Dalchini Powder 50g
• 20G Thai "Hand" White Pepper Powder, 20G
• 1 Kg Tate & Lyle Granulated Sugar
• 100 G Trs Amchoor Dried Mango Powder
• 1 Kg White Granulated Sugar
• 450G Palm Sugar, 450G

Instructions

1. 1. In a medium saucepan, combine 2 cups of diced mango, 1 cup of brown sugar, 1/2 cup of pineapple juice, 1/4 cup of maple syrup, 1 teaspoon of ground clove, 1 teaspoon of nutmeg, 1/2 teaspoon of cinnamon, 1/2 teaspoon of white pepper, 1/4 teaspoon of red pepper flakes, and 1/4 cup of raisins.
2. 2. Place the saucepan over medium heat and stir the mixture until the sugar dissolves completely.
3. 3. Bring the mixture to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until the mango softens and the glaze thickens.
4. 4. Remove the saucepan from heat and let the glaze cool slightly. Use an immersion blender or transfer to a blender to puree until smooth.
5. 5. Use the glaze to baste roasted vegetables or plant-based proteins during the last 15 minutes of cooking, applying generously and frequently for a rich, caramelized finish.