A sweet and mild chutney packed with fruity flavours. This quick and easy mango-based chutney is made creamy with coconut milk and packs a zing with fresh lime zest.
Add the dried mango, garlic, turmeric, black pepper, fresh mango, lime zest and salt. Bring to the boil and cover the pan with a lid. Simmer for around 10 minutes, or until the dried mango has softened. Allow to cool.
Place the mixture into a blender and blend until smooth and creamy. You may need to add around 50ml water to adjust the consistency. Stir in the chopped onions.
Pour the chutney into a bowl and cover. Chill for 2 hours before serving.
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Notes
This chutney is perfect for people who aren't huge spice fans. Some gentle heat comes from fresh black pepper.
If you want to up the heat level, add some fresh red or green chilli.
Use this chutney as a dip for bhajiyas, poppadoms and tikkis. It also makes for a great marinade and glaze.
Store in an airtight container in the fridge for up to 3 days.
Freeze this chutney in a freezer-safe container for up to 3 months. Defrost at room temperature and consume within 24 hours.