As a pizza topping: Add a spoonful of mango chutney to your pizza toppings for a sweet and spicy twist.In salad dressing: Mix it with olive oil, vinegar, and some herbs for a flavorful and unique dressing.As an appetizer dip: Mix it with cream cheese and serve it with crackers.As a sandwich spread: Spread it on Chicken Tikka Wraps or Bombay Sandwiches, or even your favorite deli-style turkey, chicken, or cheese sandwich.As the base of a marinade or glaze: Perfect for grilled chicken or fish.As a topping for chicken or fish: Try it on Air Fryer Salmon or Thai Chicken Satay. ![]() As a condiment: Serve it alongside Tandoori Chicken, Dosa, Idli, or curry dishes like Chana Aloo Masala or Palak Paneer.As a dipping sauce: Serve it with for Samosas, Onion Samosas, Air Fryer Samosas, Chicken Pakora, Paneer Pakora, or Garlic Naan.You can serve it as an accompaniment to South Indian appetizers or meals, but there are lots of other ways to use this spicy and tangy chutney. It’s a bit sweet and tangy and spicy, so it makes a great counterpoint to many dishes. Mango chutney is a delicious and versatile condiment that can be used in countless ways. Simply combine the ingredients in a food processor or blender and pulse until the mixture reaches the consistency of a chunky salsa. This raw Mango Chutney is super easy to make since you don’t even need to cook it. Honey: This adds sweetness to the chutney.If you don’t have white wine vinegar, you can substitute red wine vinegar, apple cider vinegar, or rice vinegar, which will be milder. Vinegar adds a tangy flavor to the chutney. Vinegar: Use white wine vinegar, which is acidic without having too much of a bite.Garlic: Fresh garlic gives the chutney savory flavor.Ginger: Use fresh ginger, which adds a warm and slightly spicy flavor.If you’re not a fan of spicy food, you can omit it the chili altogether, or take the seeds out of the pepper to make it milder. You can use jalapeno, which has medium heat, or substitute spicier serrano or even Thai red chili if you want a spicy chutney. Green chili: Chili pepper adds a bit of heat to the chutney.If you don’t have red onion, you can use regular onion or shallots as a substitute. Red onion: This adds a slightly sharp flavor to the chutney.You can make green mango chutney using green mangoes or unripe mangoes for this recipe. Ripe mango will provide the sweetness and tender consistency you want. If you want sweet flavor, don’t use an unripe mango. Mango: Fresh mangoes are best, but if it’s not mango season, frozen mangos work well, too.Ingredients You Need for this Mango Chutney Recipeīefore we dive into the different ways to use mango chutney, let’s take a look at the ingredients you’ll need to make it. ![]() Whether you’re serving it with Samosas or Air Fryer Samosas, grilled chicken or fish, like Air Fryer Salmon, spreading it on a Bombay Sandwich, or using it as a dip for chips or Garlic Naan, it adds a sweet and tangy flavor that’s hard to resist. While most chutneys which are often served as a side dish with Indian meals, are cooked, this raw mango chutney recipe takes just a few minutes to prepare. As an Amazon Associate, I earn from qualifying purchases. It’s delicious as a dipping sauce, drizzle or spread. It’s one of those condiments that is just so versatile and delicious, it can be used in a variety of dishes. Raw Mango chutney is tart, tangy, sweet and spicy.
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