Run-n-Rockin' Mango Jalapeno Chutney

The official first day of Summer was this past weekend.  What better way to start off the season with a Half Marathon!?  Sun was shining, the sweat was dripping.. the music rocking.  Race 2 of 3 of my planned Half Marathons this year with the Rock n Roll Marathon Series was this past Saturday.  Am I the quickest..NOPE.  Am I even close to winning anything in an age category - NOPE.  But when I crossed that finished line - just shy of my personal best time - all the hard training, the sweat and the sore muscles was all put into perspective and more than worth it.  Running is not easy (well for me it's not)...but this weekend, I felt like I achieved something phenomenal, just for me.   I live by the motto "Everything in moderation". Though I've had to make some adjustments in my own diet/lifestyle, i really haven't changed much.   I'm finding myself however making more healthy choices at home. This week's recipe isn't any BIG-n-fancy  main course.  It's not some melt in your mouth indulgent sweet treat. I figured it was about time to share something a little more on the lighter side.  This has become a staple -go to recipe - for that mid week meal in my household. Yet it's fun enough to be a starring addition to a weekend special dinner or social event.  Mango Jalapeno Chutney is the perfect add on to that summer dish. It's easy. It's YUM. A sweet ripened mango is paired with the ZIP of a jalapeno (or 2!)  and the flavors just burst onto your taste buds.  It is a fantastic side kick for Fish Tacos.  Or drizzle it over BBQ  Prawn Skewers.  Heck, a dab of cream cheese on a whole wheat cracker with a spoonful of the the chutney would make the perfect appetizer for happy hour on a patio!

The Rock N Roll Seattle Marathon was amazing.  The event itself is fantastic. From the Health and Fitness Expo, to the race day events, music line up and just the thousands of people - runners, volunteers, etc that make the event happen. WOW. This is my 2nd event in the Rock n Roll Series, as Portland was last month, and they just appear to keep getting better.  Next up is Vancouver, BC in October!  Can't wait!! Just a little shopping was done.. nothing major.. haha... I did come home with one new "toy" for the kitchen.  (am I the only one who gets excited about kitchen gadgets?!) Before I go into any details.. I will say, I am not getting anything from writing this...  I just HAVE to share, as if you are trying to watch your diet (moderation aside).. but yet.. especially in the summer months... get cravings like I do for something sweet...cold...and delicious, this puppy is for you!   Instead of running out and buying ice cream.  Do yourself a favor and get a Yonanas Machine.  

 

This baby takes frozen - fresh fruit (no addition of sugar or anything) and turns it immediately into a creamy smooth ice cream.  Those bananas that sat on your counter a day or 2 too long?...the ones  you stick in your freezer with the intent on making banana bread or muffins? Ya.. who needs muffins when you can have healthy yet delicious ice cream! Who doesn't love ice cream?!  OMG.. YUM.  Take a look at the link.  I picked  mine up at Walmart.  Think it's even on "roll back"  You will NOT be disappointed.  

It was a beautiful sunny kick off to Summer in Seattle this past weekend.  I came home exhausted and possibly a smidgen sun kissed...albeit a little stiff from the run.  But you will not hear me complain.  In fact.. already working on my training schedule so that in October, there will be no excuses. I'm going to try and beat my own PR.  I've got this.  I know I can.  Never Give up....and all that other motivational stuff. 

Anyways.. back to the easy peasy recipe...  nothing fancy.  Just big on flavor, a homemade condiment where you know ALL the ingredients in it.  (and can pronounce them!)    You can adjust the "zip"/ spice level by adjusting how much jalapeno you put in.  Myself.. a good kick in butt of spicy fresh flavor is always the way to go.

Mango Jalapeno Chutney

• 1 cup chopped fresh (or frozen) mango
• 2 jalapenos - finely diced
• 2 tomatoes, chopped
• 1/4 cup red pepper, chopped
• 1/4 cup red onion, diced
• 2 tablespoon fresh lime juice
• 1/2  cup sugar
• 4 garlic cloves, minced

-  Place all ingredients into a medium saucepan, and cook over medium heat, stirring frequently

 - Bring mixture to a boil and let simmer until reduced, and mixture starts to thicken (about 10 mins)

- Remove from heat, and let cool.

You can make this in advance, just store covered in the fridge until ready to use.  Myself - as I said above.. love serving it with fish tacos, prawns...whatever I have on hand.  I won't judge if you just eat it by the spoonful.  It's that darn good. :)

Until next time.....  CHEERS!