Use for dipping, dolloping or cooking.
The British fell for this chutni when based in Calcutta at the turn of the twentieth century. It is the perfect blend of sweet, sour and spice, so who can blame them. Not surprisingly, our love for this chutni has not waned. It is an addictive accompaniment to Indian meals or snacks.
For the experimental cooks, it also makes a delicious glaze or marinade, makes an amazing complex mayonnaise dip and goes perfectly with roasted meats or a cheese and cracker.
Make a Quick Spicy Salsa :
Mix Contents of the pot with 1-2 tsp. of finely chopped chilli, a handful of fresh chopped coriander, 2tbs. of finely chopped red onion.
Season to taste.
Serve with grilled prawns, chicken, pork and much more!"
Stir into 2 tbs. mayo along with a little vinegar and soya sauce for a deliciously complex, sweet and savoury mayo.
Add a little ginger, garlic and soya sauce to make a delicious savoury glaze.
Cook with fresh cranberries for more delicious cranberry sauce.
Great in a sweet and sour stir-fry.
Mangoes (54%), Sugar, Glucose Syrup, Salt, Mixed Whole Spices (including MUSTARD), Acids (Citric Acid, Acetic Acid), Thickener (Pectin), Chilli Powder, Water
MAY CONTAIN MILK, MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA
|of which saturates||<0.1g|
|of which sugars||38g|