We paired our chutney with sliced white meat chicken breast, diced prosciutto, smoked mozzarella and jalapeños. Since the chutney has a bit of heat, you can make your pizza less or more spicy depending on how many jalapeños you use in the sauce.
Ingredients
3 mangos, slightly under-ripe
1½ cups brown sugar
½ teaspooon ground cumin
½ cup raisins
½ cup dried cherries
1 teaspoon ground coriander
⅛ teaspoon cinnamon
½ teaspoon red cayenne pepper
½ teaspoon ground turmeric
1 fresh jalapeño, seeded and chopped finely
1 teaspoon of dried ginger
½ teaspoon ground cloves
1½ cup apple cider vinegar
1 teaspoon of roasted garlic paste
¼ cup sweet onion, chopped finely
Instructions
Peel the mangos, cube into small chunks and dispose of the pit.
In a medium saucepan, simmer the dry spices, mango, sugar, vinegar, garlic, pepper and onion for 60 minutes on low until the flavors have merged.
Store in the cooler.
Use about ¼ cup of chutney for each 12-inch pizza.
Recipe by Pizza Today at https://pizzatoday.com/recipes/sauces/mango-chutney-sauce