Tired of the same boring weeknight meal? Brown rice with chicken, fish and potatoes, huge garbage salad? Well I’ve got a very simple solution that will spruce up your meals. Meet the Mango, Peach & Basil Chutney. A lot of people experiment with chutneys during the Summer. But it doesn’t have to be limited to a particular season. Use whatever fresh fruits or vegetables you have available. This week there were a lot of fresh peaches in my supermarket. I’ve never experimented with this fruit before…so here I am….experimenting…and the end result was amazing! This simple recipe will transform your everyday weeknight meal. Add it to rice, quinoa, couscous or to a salad. Serve with any protein seasoned lightly with salt and pepper and your done…! You’ll love the unexpected tangy flavors of the lemon and the touch of sweetness from the mango & peach pieces…plus the spicy flavor of the red onion. In my opinion red onion, olive oil and lemon juice are the base of any chutney. So feel free to experiment by adding different things! Watermelon, cantaloupe, cabbage, jalapeño, tomato, zucchini….you name it!
1 small peach, peeled & diced
1 small mango, peeled & diced ~ 1 cup
1 small red onion, finely chopped ~ 3/4 cup
1 tbsp fresh basil leaves, finely chopped
1/8 tsp dried dill
1/2 tsp lemon rind
juice from 1/2 lemon
1/2 tsp extra virgin olive oil
salt & pepper, to taste
1. PREP: peel the mango & peach. Chop finely by hand. Chop the basil. Chop the red onion.
2. Add the ingredients from step 1 into a medium sized mixing bowl. Add the remaining ingredients and mix gently with a spoon. Season with salt and pepper to taste.
3. SERVE with brown rice or quinoa and your choice of protein: fish, tofu, chicken or meat. Seeking comfort? Serve 1/2 cup of brown rice into a bowl, a couple of spoonfuls of the chutney and your protein. Break apart the protein, mix well and eat with a spoon! My husband calls this the “comforting rice bowls.”
Yield: 1 1/2 cup aprox. Servings: 2-3
TIPS FOR COOKING THE PERFECT SALMON:
Want a crunchy golden crust without drying your fish? I’ll teach you how to accomplish this.
a – First heat some olive oil on a non-stick pan. Set the stove to HIGH.
b- Season one side of the fish filets with salt and pepper. Place the seasoned side towards the pan. Cook for 2 min. Meanwhile season the remaining side (the one facing you). By doing this you are maximizing the seasoning on the fish. Sometimes If you season your fish on any cutting board, you’ll lose some seasoning when flipping the fish to the other side.
c- Flip the fish and cook for 1 min. Now switch the heat to LOW. Add some water and COVER pan with a lid.
d- Cook for 7-8 additional min. Water will help cook the fish slowly with steam.
e- Remove from heat and serve!
Got any other “comforting rice bowl” recipes? How about other chutney ideas? Feel free to comment!