Accompany your curry or kebabs with fabulous green mango chutney, mango and sultana chutney, mango and pear chutney or mango and kiwifruit chutney.
Mango chutney tops off this magnificent cheese ball with bacon, onion and golden raisins. Simple, simple recipe and the dish is emptied EVERY time!!
The gooey brie mixed with the crunchy phyllo and the tangy mango chutney makes the perfect appetizer or party pleaser! It wows company every time I make it. Red pepper jelly also works well instead of the mango chutney.
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.
Make your own Indian-style mango chutney with dates and raisins. This recipe makes enough for freezing or canning.
When mangoes are cheap in our green grocers shop I buy them and make my own chutney. At least I know what's in it and that it is pure.
This refreshing mango chutney is quick and easy and perfect to top schnitzel. This version is to be eaten straight away and not jarred.