This simple raw chutney highlights the sweetness of fresh mango paste made from dried mangoes, and pairs perfectly with Indian-inspired dishes. Give it a kick by adding more chili.
Chef's notes
This chutney is excellent paired with flatbread and Indian dishes, or try it out with Samosa Burgers (see Rouxbe recipe).
Mango Chutney will keep for 1 week in the refrigerator.
Steps
1
Preparing the Chutney
Ingredients
1 cup Mango Paste
3/4 cup fresh mango, diced
1 tbsp fresh ginger, minced
1 tsp fresh red chilies, seeded and minced
2 tbsp red onion or shallot (or to taste), sm dice
2 tbsp fresh cilantro, coarsely chopped
1 lime, juiced
Prepare the Mango Paste and place in small bowl. To prepare the chutney add all the ingredients and combine well.
Store in a sealed container.
