Need help what to do with mango chutney

filigree_2

Mix one teaspoon of mango chutney with one of horseradish sauce and 25g of sesame seeds
Spread the paste on to 3-4 salmon pieces (on special offer naturally)
Lay the salmon on a large piece of foil and pull up the sides to make a "bowl" shape and glug in a few tablespoons of soy sauce
Scrunch the foil to seal the top
Chuck it in the oven at about 200F for about 20 minutes (cooking times probably printed on the salmon packaging)
Dish up

I got that from a Kikkoman recipe card, it's dead easy and the kids can help.

Aril

I've used it blitzed up with mince and onion to add a bit of interest to HM burgers.
Aril

Boswell_2

Hi Gwinnie

I think it would work well with low fat yoghurt - some of them are really creamy.. especially the Greek ones. If it is too acidic try adding a bit of low fat mayo instead of cream. You don't need much of the cream/mayo/yoghurt really.

nicki_2

Send them to me I'll eat them all for you :rotfl:

HairY

Hi,

I have a rather large jar of Indian spiced Mango Chutney in the fridge, which I only used for one recipe so far

Anyone got any ideas on what to do with it? Preferably ones which don't require eating Mango Chutney dinner recipes everyday for the next 2 weeks :rotfl:

beedeedee

Hi HairY,

Mango chutney with tomato puree and a dash of lemon makes a great sweet and sour sauce. It also freezes OK like this.

oliveoyl

Make a nice curry http://www.curryfrenzy.com/curry/recipes/Chicken-Dhansak.html

hotcookie101

Make a load of retro style curry

from dairy book of home cooking
2 onions-finely chopped
clove garlic(optional)
2tbsps curry powder (I use tescos medium curry powder)
1 tbps flour
2 cloves (i dont use)
1 tbsp tom puree
1/4 tsp each of ground ginger&cinammon
2 tbsp sweet pickle/chutney (mango chutney works the best)
1 tbsp lemon juice
3 tsps sugar
1/2 pint water or stock
1/2-1 tsp salt (i dont add)

very simple recipe-
Use some oil, fry onion/garlic until soft and pale gold. Stir in curry powder and flour, add cloves puree ginger cinammon chutney lemon juice and sugar. (cook for a minute or two)
slowly add stock/water. bring to the boil, turn temp right down and cook for 3/4 hour to 1 hour.
Yum yum with leftover lamb some boiled rice and chips for that proper retro feel :-)
Hope you like it
PS all spoons are level

Penelope_Penguin

HairY wrote: »

Hi,

I have a rather large jar of Indian spiced Mango Chutney in the fridge, which I only used for one recipe so far

Anyone got any ideas on what to do with it? Preferably ones which don't require eating Mango Chutney dinner recipes everyday for the next 2 weeks :rotfl:

As this has fallen from the front page of OS, I'll add it to the existing thread to give you more ideas

Penny. x

HairY

Thanks people. Curry was my first idea as well

Oh well...lots of curry it is :rotfl::rotfl::rotfl: