12/01/2018Condiments - Sauces, condiments, cheese - Sauces

Mango & onion chutney

Mango & onion chutney
For: 1 jarDifficulty: EasyPreparation: 20 minCooking: 1h00

It's the day of the first Advent chocolate :D Are you happy? Until Christmas, we're going to introduce you to a festive recipe every day here and on our social networks, so go follow us on Facebook and Instagram! Yeah ok, we've been quite absent these past few months because of the book, but you saw, we're really making up for it now, huh? ;)

So this month, we're going to throw at you some Christmas roasts, soft and moist cakes, cozy fireplace drinks, Yule logs (more? maybe we didn't need more logs, but you know...), appetizers and everything... it's going to be fun <3

For today, it's a mango and onion chutney, a little sweet, a little tangy, to accompany your festive dishes, your toasts, your puff pastries... well, just about anything you want! We eat it with a seitan roast and small oven-roasted potatoes, for example, or on cashew cheese toast!

 

Servings

4

Cups

  • -mango 1
  • -pepper
  • -salt
  • -neutral oil 1 (tbsp)
  • -sugar 1 (tbsp)
  • -apple cider vinegar 2 (tbsp)
  • -onion 2

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  • Peel the onions and the mango, finely slice the onions.
  • Heat the oil in a saucepan and sweat the onions in it. Meanwhile, cut the mangoes into small cubes.
  • Add the mangoes to the saucepan. Also add the vinegar and sugar.
  • Let cook for 40 minutes, keeping an eye on it and adding water when necessary.
  • You can mash the mango pieces a bit to achieve a more "spreadable" texture, but still maintaining some texture.
  • When it's cooked, add some salt and pepper.
Recipe cookbook - The harvestRecipe cookbook - la Dolce Vita (French)Recipe Cookbook - Spring Edition (French)

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