Amber Mango and Coconut Chutney

Name: Amber Mango and Coconut Chutney
Yield: Makes around 420 ml (1¾ cups)
Cuisine: Indian
Ingredients: ½ tsp salt; 2 tbsp finely diced red onion; 200 ml (7 fl oz/generous ¾ cup) full-fat coconut milk; 200 g (7 oz) peeled and chopped ripe mango (frozen works a treat); 50 g (1¾ oz) unsweetened dried mango pieces, roughly chopped; 1 small garlic clove, roughly chopped; ¼ tsp ground turmeric; ¼ tsp freshly ground black pepper; Zest of 1 lime

Preparation info

Makes around
420
ml

Difficulty
Easy

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

A sweet and mild chutney packed with fruity flavours. This quick and easy mango-based chutney is made creamy with coconut milk and packs a zing with fresh lime zest. I use two types of mango (both dried and fresh) for intense flavour and a zippy tang.

Ingredients

200 ml (7 fl oz/generous ¾ cup) full-fat coconut milk
200

Asia
India
Side dish
Gluten-free
Vegan

Method

To a small saucepan placed over a medium heat, add the coconut milk, fresh (or frozen) mango, dried mango, garlic, ground turmeric, black pepper, lime zest and salt. Bring to a boil and cover the pan with a lid. Simmer for around 10 minutes, or until the dried mango has softened. Allow to cool.
Place the mixture into a blender and blitz until smooth and creamy