November Top Tips
Caribbean Mango Chutney
This Caribbean version of a mango chutney has its roots in Indian cooking so whilst the cooking method is the same, the flavour profile is slightly different. It has more tang with the addition of tamarind and plenty of lime juice and contains three quintessential Caribbean spices: hot habanero chilli flakes, warming allspice and fragrant thyme. It makes a great accompaniment to a rich Caribbean curry, grilled chicken or even a cheese sandwich!
- Total Time: 30 mins
- Serves: 4 as a condiment
- Heat rating: 3/5
- Dietary: Contains Mustard seeds
Ingredients
- 1 medium mango or 200g ready-prepared - roughly chopped
- 2 limes - zested and juiced
- 10g bunch of coriander (optional) - finely chopped
- 60g sugar
Spices
CARIBBEAN CHUTNEY SPICES: Red bell pepper, green bell pepper, habanero chilli, garlic, mustard seeds, tamarind powder (tamarind, cornstarch), amchur, thyme, allspice, turmeric
*Allergens
Method
- Simmer the mango with 50ml water, the CARIBBEAN CHUTNEY SPICES, lime zest and juice, sugar and a big pinch of salt for 20 minutes, mashing the mango pieces up as they soften until the chutney is thick and starting to caramelise (it’s ready when you stir a spoon through the centre it leaves a trail)
- Stir in the coriander then leave to cool for 15 minutes before serving
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