Mango Chutney over Broiled Tilapia

A few weeks ago, shortly after I came back from BlogHer Food, I received a box of gorgeous mangoes in the mail from National Mango Board, who had hosted one of the events at the conference. There was some big, juicy mangoes delivered, and I wanted to create something special with them. I've already played with mangoes on my blog before, sharing with you recipes for a mango salsa as well as a taco salad. Since it's mango season, I buy these every time I'm at the store and add them to my daily smoothies.

However, I decided to try something different with my special delivery. It came out so delicious! I created my own version of a mango chutney, using crushed pineapples to really add to the sweetness and curry and chile pepper flakes to add some spice. I served it over some simple broiled tilapia over a bed of quinoa and brown rice and it was a delicious meal.

Various forms of chutney do originate in India, which is why the curry is used. You can also find varieties used in the Caribbean and South Africa as well. There is a great balance between sweet and spicy (which I happen to love) and there is also a richness that the ingredients add when combined. If you're not a fan of curry, you can replace the ingredient with cumin. It will add the depth but will change the flavor just a bit.

This recipe makes a lot of mango chutney, you can halve it if you like. After this meal I was adding it to everything I could think of, it was delicious!

Mango Chutney Ingredients:

• 3 tablespoons vegetable oil
• 1 tablespoon yellow curry
• 1/2 teaspoon red chile pepper flakes
• 1/2 teaspoon cinnamon
• 1/2 teaspoon dry mustard powder
• a pinch of ground cloves
• 1 onion, chopped
• 1 teaspoon salt
• 4 cloves garlic, minced
• 2 tablespoons ginger, grated
• 6 cups diced mango
• 1/2 cup brown sugar
• 1/2 cup cider vinegar
• 1/2 cup pineapple juice
• 1/2 cup crushed pineapple
• 1/2 cup raisins
• salt & pepper plus additional brown sugar, to season

Broiled Tilapia Ingredients:

• olive oil spray
• 6 tilapia filets
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 1/2 teaspoon italian seasoning
• 1/2 teaspoon parsley
• 1 lemon

Directions:

In a medium saucepan, over medium heat, warm your oil.

Once oil has begun to warm, add the curry, red chile peppers flakes, cinnamon, dry mustard and cloves.

Whisk spices and oil together and continue to cook over medium heat. The spices will become fragrant, usually after a few minutes. Stir every so often.

After about 5-7 minutes, add the chopped onion and sprinkle with the salt. 

Stir onions into spice and oil combination, continue to cook over medium heat until the onions have softened.

Add garlic and ginger. Stir and combine, cooking about a minute while garlic and ginger soften.

Add diced mangoes and brown sugar. 

Stir into mixture, the brown sugar will cause it to all caramelize and sweeten up!

Here's how it should look once the sugar starts to liquefy and soften the mango.

Add the cider vinegar, pineapple juice and crushed pineapple. Mix together and simmer.

Add raisins. Continue to simmer until it all begins to thicken. 

Usually about 20-25 minutes, stirring occasionally.

While the chutney is finishing up, begin to season the tilapia fillets. Spray the pan with olive oil, then sprinkle the seasonings over the fillets, flipping and seasoning both sides.

Turn your oven to broil, move top rack to the highest setting and broil the fish for about 5 minutes each side, or until flaky. Once finished, squeeze the lemon over all the fillets.

This is how it will look when it's just about done. Once it starts to get thick it will thicken quickly. 

Remove from heat, add salt and pepper to taste and any additional brown sugar you may want (I added half a handful and mixed) then set aside until ready to serve.

I served this with brown rice and quinoa, but it would be equally delicious with a salad or some steamed broccoli or roasted veggies. 

Top with the chutney and serve. Any remaining mango chutney can be stored and refrigerated. It's great over meats, fish, chicken, even pork! Enjoy!

Disclosure: I was provided free product from National Mango Board to try and was not compensated for this post. All thoughts are my own.