A delicious dish combining the delicate flavor of curry with the stronger presence of chutney.The instructions are given for each chicken breast being cooked, so it is easy to adjust for however many people you are cooking for.Enjoy!

I always have mango chutney left over after I make soup curry."I should use it up!" , I thought, and used it on the pork rice bowl that I normally make.... yet it was not quite as delicious as I had hoped. So I added some curry powder and it came out great. I guess the chutney doesn't really work without a curry flavor.If you dislike the bitterness of the spinach, cut the spinach into desirable lengths, soak in water for about 2 to 3 minutes, and drain really well.You may not notice the bitterness after this. Recipe by Izumiuna

The store-bought mango chutney is always good. But this homemade version by recipe developer Joshua Bousel is fantastic. I use it to accompany curries, meats, rice, cheese. I have even found myself eating a spoonful just by itself.

My first experience with Chilean sea bass was 4 years ago and I fell in love.My love affair with Asian food inspired me to create this dish and it has been a favorite since.The mango mixes well with the chopped ginger giving the dish a sweet bite.

I made this for my husband to take to his job for a potluck.

Sweet and tangy mango chutney is a delightful condiment bursting with tropical flavour. Made from unripe mangoes, sugar, vinegar, and a blend of aromatic spices like cumin, and chilli flakes, it strikes the perfect balance between sweetness and heat.The chutney is slow-cooked until it thickens into a glossy, flavourful preserve that complements both savory and spicy dishes.It's a versatile accompaniment for grilled meats, curries, or even cheese platters, adding a vibrant, fruity kick. It can be enjoyed with paratha for breakfast—my favourite way!Whether served warm or chilled, mango chutney adds depth and excitement to meals with its bold, zesty profile. A spoonful of this golden chutney transforms simple dishes into something truly special and unforgettable.

I made this during summers when raw mangoes were available. I love it with parathas. Check out this very easy to make recipe. 👇🏻

Whenever I'm at a loss for ideas, I turn to Cookpad for inspiration, and it usually comes to the rescue! As it did last night.See, last night I had some nice chicken, some cous cous... and a pretty empty fridge and pantry (since today is grocery shopping day)! So, how to serve it?Here on Cookpad, I came across Passi Vikshali's mango chutney recipe (https://cookpad.wasmer.app/us/recipes/13258685-raw-mango-chutney) and it gave me an idea. I had no mango and only some of the ingredients in her list, but no matter... It was the spark that ignited this unusual marmalade "chutney" made with balsamic vinegar and Korean red chili paste.For an experiment, it was quite successful! It was gone in minutes.

This is my mother special gift for me always and today I am sharing with all my dear ones. #mommasrecipes #veggies

#greenvegSpring onion raw mango chutney is a tangy indian dip made using fresh coriander,mint and raw green mangoes,spring onions.it's goes perfect with indian snacks and meals.

Ran out of chutney and pinapple was on sale. So I am going for a simple pinapple chutney.

#mysterybox 1#Coconut#post 2No dinner is complete with chutney.well i love chutney so much so made with my own experience inspired by south indian chutney.i gave a twist by adding kaju peanut jaggery tomato made more tasty and delicious. This goes well with all dishes.