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Mango and Date Chutney
- Makes approx.
280 g
- Difficulty
Easy
By Vina Patel
Published 2024
I am very grateful to my elder sister for introducing me to this recipe, as it offers a way to make chutney without adding sugar, but still manages to achieve that sweet and sour balance. If you are an ethnic cook from India, you will know how challenging this can be when making chutneys.
Ingredients
2 tbsp 9 ½ tsp
Method
Combine the mango powder in small saucepan with 480ml/16oz/2 cups of water and bring it to the boil over a medium heat. Add the dates, cumin seeds, chili powder and salt and cook for 5–6 minutes. Let the mixture cool off before blending to a smooth paste.
Transfer the chutney to an airtight container. It can be stored in the refrigerator for up to a week.
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