mango chutney

Pronounced ba-boor-tea, the national dish of South Africa is a delicious mixture of curried meat and fruit with a creamy golden topping, not dissimilar to moussaka

Bobotie

white bread

onions, chopped

butter

garlic cloves, crushed

1kg packet lean minced beef

tbsp Madras curry paste

herbs

cloves

allspice berries

tbsp peach or mango chutney

tbsp sultana

bay leaves

full-cream milk

eggs

Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.

Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.

Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.

For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

Veggies needn't feel left out at barbecues with these Indian-spiced kebabs

Tikka skewers

tbsp tikka paste

tub yogurt

tsp cumin seeds

fresh root ginger

bag small new potatoes

paneer cheese,

red onions

red peppers

mint leaves, leaves picked

bag salad leaves

chapatis

Soak 12 wooden skewers in water for 30 mins (this helps to stop them burning). In a large bowl, mix together the tikka paste with half of the yogurt, the cumin, ginger and seasoning. Boil the potatoes in a pan of boiling salted water for 7 mins, then drain well and tip into the tikka mixture with the paneer. Gently mix into the marinade, then chill for at least 2 hrs to take on flavour.

To assemble the kebabs, alternately thread the marinated potatoes and paneer onto the skewers with the onions and peppers, then cover on a tray until you are ready to barbecue.

Heat the barbecue or a grill. Mix the mango chutney into the remaining yogurt, and the mint leaves into the salad leaves. Barbecue or grill the kebabs for 10-15 mins, turning, until the veg are charred and softened. With a few minutes to go, add the chapattis to the barbecue in batches to warm through. Serve the kebabs with the minty salad, cooling mango yogurt and chapattis, and let everyone assemble their own wraps.

This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money.

Chicken tikka masala

vegetable oil

onions, roughly chopped

tbsp chicken tikka masala paste (use shop-bought

boneless, skinless chicken breasts,

tomatoes

tomato purée

milliliters double cream

milliliters natural yogurt

coriander

Heat the vegetable oil and butter in a large, lidded <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole</a> on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden.

Add the tikka masala paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.

Add the chicken breasts and stir well to coat in the paste. Cook for 2 mins, then tip in the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.

Remove the lid, stir through the mango chutney, double cream and natural yogurt, then gently warm through. Season, then <a href="https://www.bbcgoodfood.com/content/top-five-tupperware-sets">set aside</a> whatever you want to freeze. Will keep, in an airtight container, in the freezer for up to three months. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

Our sweet cashew and coconut okra curry might be light but it is also incredibly tasty. Served with a spicy carrot sambol and steamed basmati rice, it is healthy with a capital H!

Cashew and okra curry with carrot sambol

raw, unsalted cashews

coriander seeds

cinnamon quill

cardamom pods

curry leaves, plus 10 curry leaves

fennel seeds

extra virgin olive oil

garlic cloves, thinly sliced

eschalots, finely chopped

kaffir lime leaves,

pandan leaves (from Asian grocers) Juice of 2 limes

coconut milk

scrubbed,

basmati rice and mango chutney, to serve

(20 grams) desiccated coconut

carrot, peeled, shredded

spring onions, thinly sliced

green chilli, thinly sliced

lime

This recipe is great served alongside an Indian banquet or on its own as a light and easy mid-week meal.

Glazed pumpkin with crispy chickpeas and paneer

(160 grams) mango chutney

coriander seeds, crushed

11/4 tsp biryani spice mix (from Herbie’s

limes

1.2kg Kent pumpkin,

can chickpeas, rinsed, drained

tbs coconut oil

paneer,

Mint coriander mango

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981854705001&=domain=del

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While Indian-inspired, this curried tray bake uses potatoes that originate from Peru and cauliflower that was first cultivated in Cyprus, making this an early fusion dish, says Matt.

Indian aloo gobi tray bake Matt Preston

raw cashews

cauliflower

small chat potatoes, halved lengthways

tsp turmeric

tsp cumin

(180 milliliters) coconut oil

onion and celery stalk, finely chopped

(25 grams) ginger, finely grated

tsp garam masala (Indian spice mix)

coriander, stalks chopped, leaves picked

green chillies, seeds removed, finely chopped

Toasted cashews, nigella seeds, toasted coconut flakes, lime

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641747001&=domain=del

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This slow-cooked leg of lamb has a tasty Indian twist that'll bring a little spice to any meal. Recipe by Liz Egan.

Indian-spiced lamb with tomatoes

2-2 1/2kg lamb leg (bone-in)

(60 milliliters) extra virgin olive oil

garlic cloves, finely grated

curry leaves

Ardmona Diced Tomatoes

chicken stock

can brown lentils, rinsed, drained

baby spinach

basmati rice, to serve

Mango chutney, to serve

tbs cumin

tbs curry powder

tbs garam masala (Indian spice mix)

tsp cinnamon

tzatziki

dill

tbs chopped coriander leaves

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Back in 1953, long before the Los Angeles chef Roy Choi started making Korean tacos, a different kind of cross-cultural mash-up was minted in England as a way to celebrate the crowning of Queen Elizabeth II. Coronation Chicken, a dish with Indian flavors, has since “become a staple in the U.K.,” said Nicky Perry, whose almost-a-quarter-century-old West Village shrine to British food, Tea & Sympathy, serves it as the filling for one of the restaurant’s signature sandwiches. “There is such a huge Indian population in the U.K. that the two cuisines have become somewhat intertwined.” By now it is a mainstay of the American picnic basket, too, and its undercurrents of sweetness (from apricots and mango chutney) and spice (from curry powder) are easy to achieve. Use soft bread, so that the chicken salad doesn’t go squirting out the sides with each bite. And cutting off the crusts? Go right ahead. There is no shame in that.

Coronation Chicken Salad

chicken breasts

olive oil

Kosher salt, as needed

Fresh black pepper,

unsalted butter

yellow onion, diced

red wine

curry powder

lemon

bay leaf

mayonnaise

dried apricots, finely chopped (about 15 apricots)

Heat oven to 350 degrees. Rub chicken on all sides with olive oil, season generously with salt and pepper and arrange on a rimmed baking sheet. Bake until skin is golden and meat is cooked through, about 45 minutes. Let chicken cool slightly, then remove skin and bones and chop meat into bite-size pieces. Set aside.

Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and sauté until translucent, 5 to 7 minutes. Add the red wine, mango chutney, tomato purée, curry powder, lemon juice and bay leaf and bring to a simmer. Continue simmering, stirring occasionally and adjusting heat as necessary, until sauce is quite thick, 8 to 10 minutes. Season to taste with salt and pepper; remove and discard bay leaf.

Transfer sauce to a large bowl and let cool to room temperature, then add the mayonnaise and stir to combine. Add the cooled chicken and the apricots and stir to coat them  in the sauce. Season to taste with salt and pepper. For sandwiches, spread the chicken salad on thick slices of English white bread or seven-grain bread. Cut off crusts if making finger sandwiches for tea.

This is an easy mango chutney recipe made with semi ripe mangoes.

Mango Chutney (Bengali Style)

sized mangoes

powdered jaggery (or

peanut oil (or any vegetable oil)

½ inch ginger (- grated or finely chopped)

red chili powder

Garam Masala Powder

asafoetida ((hing))

salt

Peel and finely chop the mangoes.

If the mangoes are very juicy and fibrous, you can just remove the pulp.

chopping mangoes

Heat oil in the pan. Fry the panch phoran spices till fragrant.

Now add the ginger and fry for some seconds till its raw aroma goes away.

Add the finely chopped mango or mango pulp/puree.

Add the red chili powder, garam masala powder and asafoetida (hing).&nbsp;stir.

Simmer for 1-2 minutes. Add the powdered jaggery and salt. stir and cook for 2-3 minutes.

Don't overcook as the mixture will become thick.

Remove the chutney in a bowl. Serve mango chutney warm or at room temperature as dip or spread.

This chutney stays good for 2-3 days in the refrigerator.

making mango chutney

This Mango Chutney recipe is packed with flavor from fresh mangos, onion, bell pepper and spices.

Mango Chutney

canola oil

ginger

garlic (, minced)

red onion (, finely chopped)

red bell pepper (, finely chopped)

red chili

mangoes

sugar

apple cider vinegar vinegar

Dice the mangos (here’s my resource for how to cut a mango).

Heat the oil over medium heat in a medium stock pot. Add onion and bell pepper and sauté for 3 minutes.

Add ginger, garlic, and crushed red pepper flakes and cook for a minute. Add curry powder and salt and sauté for another minute. Add the diced mangoes, sugar, and vinegar and stir to combine.

Bring to a boil, then reduce heat and simmer for 40 minutes to 1 hour. Optional, Mash mixture with a potato masher if you like a smoother consistency. Remove from heat and allow to cool.

https://content.jwplatform.com/videos/Gw5vcpE8.mp4

Mango Chutney is an Indian condiment. It&#x27;s so easy to make and pairs well with curries, chicken, pork, steak or lamb. Made with ripe mangoes and spices. Use as a marinade or spread on bread!

lb. (0.4 kg) ripe but firm mango

(2 inches) cinnamon

cumin seeds

cardamom pods, cracked

water

garlic, crushed

vinegar

red chilies

brown sugar

Peel the skin the mango and cut the...

Peel the skin the mango and cut the flesh into 1 inch cubes. Discard the seed.

Using a piece of thin muslin cloth, tie...

Using a piece of thin muslin cloth, tie up all the spices (cinnamon, cloves, cumin, coriander, and cardamom) into a bundle. Cook the mango, spices (in the muslin cloth), water, ginger and garlic until the mango has become mushy, about 10 minutes.

Add the vinegar, dried red chilies, salt, and...

Add the vinegar, dried red chilies, salt, and sugar. Add more salt and sugar to taste.

Lower the heat to simmer and cook for...

Lower the heat to simmer and cook for 15-20 minutes or until the chutney is thickened. Squeeze out the chutney sauce from the muslin cloth and discard it.

Transfer to the mango chutney to a jar...

Transfer to the mango chutney to a jar while it's still hot. Let cool and keep in the refrigerator for up to 4 weeks.

Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces!

Mango Chutney (BEST EVER!)

cooking oil ((neutral tasting))

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Top 21 mango chutney recipes from across the web

The most viewed mango chutney recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bobotie

Tikka skewers

Chicken tikka masala

Cashew and okra curry with carrot s...

Glazed pumpkin with crispy chickpea...

Indian aloo gobi tray bake Matt Pre...

Indian-spiced lamb with tomatoes

Coronation Chicken Salad

Mango Chutney (Bengali Style)

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Mango Chutney

Mango Chutney (BEST EVER!)

Super Simple Mango Chutney Recipe

Mango Chutney

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Indian Mango Chutney Recipe (Spicy)

1-Pot Spicy Mango Chutney

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The most viewed mango chutney recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine