Recipe: Strawberry, mango and jalapeño chutney
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Recipe makes 4 Servings
1 cup(s) strawberries, diced small
1 1/2 cup(s) fresh firm mango, diced small
1 medium jalapeño, finely minced, stem and seeds removed
1 Tbsp shallot, finely minced
1 Tbsp white balsamic vinegar
2 Tbsp extra virgin olive oil
1. Place all ingredients into a bowl, toss to coat season with a pinch of salt and pepper.
2. Use immediately or refrigerate for later use and allow flavors to meld. Chutney will last up to 3 to 5 days refrigerated.
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