Mango Chutney a la Ali
10th - 14th March 2017 (go with your sister, your mum, your daughter, a group of your besties!)
Here is the recipe for Ali's divine Mango Chutney to compliment our Indian Spiced Lentil Shepherds Pie (see recipe in Mouthwatering Mains page)
2 large mangoes, peeled and finely chopped
2 tablespoons lime juice
1 tablespoon coconut oil
2 shallots, finely chopped
1 clove garlic, finely chopped
2 red chillies, deseeded and very finely sliced
1 teaspoon black mustard seeds
1 teaspoon coriander seeds
1 teaspoon finely grated ginger
3 tablespoons coconut sugar or light brown sugar
3 tablespoons white wine vinegar
1 teaspoon salt
1. Place chopped mango in glass or ceramic bowl (not metal) with lime juice and set aside.
2. Heat oil in fry pan over medium heat. Add shallots and fry for a few minutes. Add garlic and chillies, cook and stir until shallots are soft. Add mustard & coriander seeds.
3. Add mango to pan with sugar, vinegar, salt & ginger and stir. Reduce heat and simmer gently until liquid thickens and mago becomes sticky.
4. Remove from heal and lave to cool completely. Serve with main meal or transfer to airtight glass container and chill for 3 days. Store in your fridge.