Pair watermelon and mango with lean flank steak for a high-protein main dish that's packed with vitamins, minerals, and fiber. Like watermelon, mangoes are full of powerful antioxidants that can help fight heart disease and some forms of cancer.
This chutney is a summertime treat! Next time I serve it I'll choose a more tender cut of beef, bur regardless, this is worth cooking!
I made this dish for guests last minute and the chutney was amazing. I, however, forgot to buy cilantro and all I had was basil on hand. I used basil instead and the recipe still turned out amazing (although I think that the basil amplified the heat of the chili flakes). Even my picky-eater guest loved the chutney. Very interesting flavors and combinations. I will make it again. I served it with an arugula, parmesan, and grapefruit salad and garlic bread.
Absolutely yummy! Only prepared with half the amount of onion and used 1 tsp of ground ginger since I forgot fresh ginger at the store, but it turned out perfect. The flavors of the chutney were amazing. Can't wait to make for company!
I've never had a chutney before, and I am so glad this was my first one. After searching recipes to use up an abundance of watermelon, we decided to try this. I love the way flavors in the chutney meld together, and the red pepper gives it a subtle heat. The seasoning on the flank steak was the perfect compliment to the chutney. We a fair bit of chutney leftover, and are excited to try it on grilled pork, chicken, and fish.
