Chipotle Lamb with Mango Chutney

Native to India, mangoes were first mentioned in the Upanishads about 1000 BC. Mango blossoms were considered sacred to the moon and had a wish-fulfilling connotation. Legend has it that a woman’s laughter could cause a mango tree to bloom.


For the lamb:

1 ½ pound ground lamb (you can also use ¾ pound ground lamb and ¾ pound ground beef)

4 cloves garlic, minced

½ cup fresh cilantro, chopped

2 tablespoons sauce from chipotle in adobo, or more to taste

salt and pepper to taste

AVOCARE Extra Virgin Chipotle Avocado Oil for pan


For the mango chutney:

2 large ripe mangos, peeled and diced

1 apple, peeled and diced

¼ of large red onion, diced

½ cup currants or raisins

3 tablespoons ginger, minced

¾ cup sugar

½ cup apple cider vinegar

1 ½ teaspoons mustard seeds

½ teaspoon chipotle or red pepper flakes

½ teaspoon salt


  1. Prepare the chutney. Place all of the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer until tender and the liquid thickens to form a light syrup – 30 to 40 minutes. Turn off heat and set aside.
  2. Prepare the patties. In a large bowl mix the lamb, garlic, cilantro, chipotle adobo sauce, salt and pepper. Form meat into 6-8 patties. Bring about 2 tablespoons of AVOCARE Extra Virgin Chipotle Avocado Oil to heat in a skillet and cook the patties, pressing slightly to flatten and cooking in batches, until browned on the outside and slightly pink inside, about 4 to 5 minutes per side. (You can also do this on an oiled barbeque grill.)
  3. Serve with a dollop of warm Mango Chutney.


Serves 6 to 8