Accompany your curry or kebabs with fabulous green mango chutney, mango and sultana chutney, mango and pear chutney or mango and kiwifruit chutney.
We live in Saudi Arabia and my neighbor, Kokub who is from Pakistan makes the most amazing mango chutney. A few years ago she invited me to help her. Of course, she doesn't use a recipe, so the NEXT time I went over with my measuring cups and scale so I could recreate her magic on my own. What an incredible experience!
An excellent chutney for pork or lamb. Mangoes are simmered with sultanas, ginger, onion, garlic and lots of spices. Makes plenty, so be prepared with sterilised jars. Makes great presents as well.
This chutney goes well with curries but also as a garnish for fish or steak. It is great as a gift too. Perfect if you live anywhere near an old mango tree.
An unusual combo of ingredients - green pears and green mangoes - that work perfectly in this chutney. Goes well with any curry as well as roast pork. Use dried cranberries or sultanas if you can't find sour cherries.
Potatoes and cauliflower are fried then simmered in a mix of spices, stock, vinegar and chutney in this flavourful meal. Serve with white rice.
The sweetness of mango, pineapple and red capsicum is given a zing from fresh ginger and a kick from chilli. Serve this chutney with barbecue chicken or seafood for an exciting burst of flavour!
This sweet and tangy chutney combines fresh mangoes, apples, and sultanas with chopped onion and red chilli.
Two fabulous fruits combine in this very South Pacific flavoured chutney that is best left to mature for at least a month before eating. It will keep for a year or more in the fridge-if it lasts that long.
Every larder should stock a selection of sweet chutneys like these; for the ingredients, use fruits that are perfect or only slightly blemished.