Something sweet and something spicy. This mango chutney goes well, with your curries as well as your crisps.
- Start with a quarter cup of oil and cook down your onions until translucent.
- Add your garlic and ginger paste and fry for about 7 minutes before adding the capsicum and mangoes.
- Add the coriander and sugar, mix evenly and cook on low until softened and mashed, for 15 minutes.
- Remove from heat and blend.
- Allow to cool before bottling and storing.
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