13oz/ 370 g sweet mango fleshabout 2 large mangoes
3ozof chopped yellow onion
1cmpiece of gingergrated (or minced finely)
1 ½tspblack mustard seeds
2tspspicy brown mustard
1tspof chili powderless if you prefer it to be less spicy
Mango Chutney & Goat Cheese Easy Appetizer
2inchpapadum rounds or water crackersas many as you like
In a dry non-stick pan, place the mustard seeds and heat them on medium-high heat, while gently shaking the pan to move the mustard seeds around.
When the mustard seeds start to pop, remove from the heat and transfer to a saucepan.
In the same saucepan, add the oil, onions, ginger and garlic and heat these together on medium heat for a couple of minutes till the onions soften (but make sure not to burn the ginger and garlic).
Add the mango, spicy brown mustard, chili powder, turmeric, sugar, water and vinegar.
Stir gently to mix all the ingredients together and bring the liquid to a boil (be careful not to let the bottom burn), and simmer for about 15 minutes or until the liquid has thickened, the mangoes have softened and have just started to break down.
Place the hot chutney in a clean glass bottle and let it cool to room temperature before storing in the fridge. It has lasted about a week in the fridge in our house.
Mango Chutney & Goat Cheese Appetizer
If you're using papadums, heat about an inch of oil in a small pan and fry the papadums till they puff up and have cooked. Keep in an air tight container till ready to use.
Top the water crackers/papadums with a dollop of goat cheese and some mango chutney. Serve immediately.
Recipe from The Flavor Bender by Dini Kodippili
Sweet and Spicy Mango Chutney & an easy Appetizer https://www.theflavorbender.com/easy-mango-chutney-appetizers-with-goat-cheese-and-papadums/