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This delicious chutney provides a great balance to a rich, spicy curry. Grating the mango creates an interesting texture.

Sweet and Sour Grated Mango Chutney

This delicious chutney provides a great balance to a rich, spicy curry. Grating the mango creates an interesting texture.  Wonderful served with Crispy Onion Bhajis.

A wonderful addition to Karen’s Butter Chicken

This delicious chutney provides a great balance to a rich, spicy curry. Grating the mango creates an interesting texture.

Ingredients

1 medium mango, ripe but firm

1 teaspoon fresh ginger, grated

3 tablespoons natural cane sugar

¼ teaspoon sea salt

⅛ teaspoon ground chilis

⅛ teaspoon garam masala

1 ½ teaspoon white vinegar

Instructions

1

Peel mango and grate it using the largest hole on your grater. Discard the pit.

2

Add mango and ginger to a small, heavy saucepan and cook over low heat until the mixture starts to stick to the bottom of the pan, 2 minutes – stirring.
Add the sugar and spices, and cook, stirring until a jam-like consistency, about 5 – 7 minutes.
Add vinegar, stir for 2 minutes.

3

Cool, taste for seasonings. Store in a clean glass container.

4

Serve with Karen’s Butter Chicken. Garnish with little cubes of red onion.

5

A fabulous topping for many of your kitchen creations!

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