I am yet to find something that this chutney doesn’t pair well with. We’ve smeared it over sausage rolls, fritters, steak, burritos, savoury muffins, even avocado on toast! We’ve thinned it down and used it as a salad dressing and marinade. We’ve whisked it into scrambled eggs and frittata. And we’re still not sick of it. So even though this recipe makes more than what you’ll need for your Indian banquet, you’ll thank me later!
Makes 4 Cups
+ gluten free
+ vegetarian
+ vegan
Ingredients
Garlic cloves, peeled
Ginger, peeled
Green apple, peeled, cored and quartered
Mango flesh
Can diced tomatoes
Raw sugar
Apple cider or White wine vinegar
Fine salt
Curry powder
Method
This recipe can be found on page 148 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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