Chutney is an Indian condiment that’s a perfect complement to curried dishes. Ingredients can vary by region and they serve as a great balance to intense spices. Here we combine a popular South Indian version (coconut), and a common North Indian chutney (mango) to add a sweet finish to your dishes. Alternatively, you can spread chutney on bread (what sauce isn’t good on bread!) and even use it as a pairing on your next cheese plate.
Mango-Coconut Chutney (Gluten-Free)
1 cup mango, diced
2 tablespoons shredded coconut
1 tablespoon red onion, diced
½ tablespoon cilantro, chopped
½ teaspoon ginger purée
⅛ teaspoon cumin
Pinch of salt
Pinch of cayenne
Combine all mango-coconut chutney ingredients, except lime, in a medium bowl. Squeeze juice of half lime over bowl. Stir to combine.
We love our sauces here at Green Chef. The best thing is that we send them to you prepped so you can start cooking right away. Check out our full recipe for Saag Halloumi with Mango-Coconut Chutney.
If you haven’t given us a try yet, sign up today!