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Ole Sereni’s Mango-Papaya Chutney – Perfect for BBQs

written by Chef Kevin Barron 8th June 2012

Origin

Chutney is a traditional Indian condiment that is made from fruit, sugar, and spices. It’s a wonderfully versatile ingredient to have in the kitchen. Chutneys are good for more than just Indian dishes. Try chutneys as an accompaniment to cheese, as a sauce for meats (especially pork, lamb, and chicken), stirred into rice, as a sandwich spread, or even over ice cream.

Try out this cool mango-papaya chutney recipe!

mangomelonpapayasalsa-dice

RECIPE

Red Pepper 200g

Yellow Pepper 200g

Sliced Red Onions 100g

Diced Mango 400g

Diced Papaya 450g

Corn Oil to fry

White Vinegar 200ml

Brown Sugar 400g

Tumeric Powder 1 1/2 tablespoons

Garam Masala Powder 2 1/2 tablespoons

Coriander Powder 2 tablespoons

Chopped Garlic 3 tablespoons

Cumin Seeds  2 1/2 tablespoon

 

DIRECTIONS:

Heat the oil and add the cumin seeds fry for 10 seconds, add the onions and sweat then add the garlic, add the spices and fry 2 minutes more then add the peppers.

Add the sugar and dissolve, add the mango and papaya and cook for 5 minutes until it starts to break down, add the vinegar and cook on low heat until liquid has gone and you have a thick chutney.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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