Mango and onion chutney
I had an over-ripe mango in the fridge and thought I'd try a mango chutney to accompany a chicken curry I was making for lunch. I researched a bit but all the recipes seemed to need loads of ingredients and lots of time. So I improvised and the result was fine. Here it is!!
Mango and onion chutney
I had an over-ripe mango in the fridge and thought I'd try a mango chutney to accompany a chicken curry I was making for lunch. I researched a bit but all the recipes seemed to need loads of ingredients and lots of time. So I improvised and the result was fine. Here it is!!
Open in Cookpad AppSteps
- 1
Get the ingredients together
- 2
Put the olive oil in a pan and when it is warm, add the spices, stir and then the onions, sliced into very thin half-moon slices. Cook over a gentle heat for 5 minutes.
- 3
Peel the mango and cut into chunks. Since this will be a messy business, do it over a bowl so you can have all the mango flesh, juice and any collatoral damage in one place.
- 4
Add the mango and juice to the onions. Add also the sugar and vinegar
- 5
Stir well, and when everything is bubbling
- 6
Cover with a lid and leave for 30 minutes. Keep checking and stirring to avoid any sticking to the bottom of the pan.
- 7
It will look like this when ready - admittedly not beautiful, but very tasty!! Test for taste and add any extra salt, vinagar or pepper.
- 8
Find the cardamoms, take out and discard. Serve the chutney with poppadoms
- 9
And curry. Enjoy!!
Cooksnaps
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