Holiday entertaining is the way of life, at least for me. So, Fall recipes are a must since entertaining includes food — the most prominent being appetizers. Ever since my sister hosted a graduation party for me years ago, chutney seems to be a huge favorite amongst my party-going crowd. She made this delicious mango chutney poured over a block of cream cheese with gourmet crackers on the side. Yum! The Cancer Treatment Centers of America (CTCA) is sharing their delectable Pumpkin Mango Chutney recipe with Recess. Since pumpkins have quite a few health benefits and it’s the perfect Fall food, this recipe is sure to be a hit at my next holiday party!
Pumpkin Mango Chutney
1-1/2 tsp Extra Virgin Olive Oil
3/4 tsp Fresh Minced Shallots
1-1/2 tsp Fresh Minced Ginger Root
40z Fresh Mango
4oz Fresh Pumpkin
3/4 tsp Granulated Sugar Cane
1 tbsp Cider Vinegar
3/4 tsp Dried Organic Cranberries
1/4 cup Raisins
1. Dice both mango and pumpkin.
2. In a pan, saute shallots and ginger (deglaze with apple juice).
3. Add mango, pumpkin, sugar, raisins, cranberries and vinegar then bring to simmer.
4. Cook until squash is tender and chutney reaches a thick consistency.
5. Serve and enjoy!