Make Marie Mitchell's mango chutney, reef chicken and sweet tangy coleslaw You can save this article by registering for free here. Or sign-in if you have an account. Our cookbook of the week is ...

Mango chutney is a versatile condiment that adds a burst of flavor to any dish. Be it sweet, spicy, or tangy, there is a mango chutney recipe for everyone. They can be served with snacks ...

Mango chutney is a beloved favourite during the summer months. If you're a fan, discover six amazing varieties that will instantly win your heart. Made with raw mangoes, coconut, red chillies, and ...

Our cookbook of the week is Kin by Marie Mitchell, a London-based chef, writer and co-founder of Island Social Club. Jump to the recipes: mango chutney, reef chicken and sweet tangy coleslaw. For chef ...

Unripe mangoes make a better chutney than ripe ones. I remember my dad saying that their sourness improves the texture and taste of the chutney.

Here are a few traditional ones worth trying. Peanut Chutney: A nutty chutney made with roasted peanuts, garlic and green chillies is the perfect option to try with your savoury dosa and idli. Raw ...

Rinse and peel raw mangoes and cut them into small cubes. Remember, if your raw mango is tangier, your chutney will be more tasty. To enhance its flavour use herbs like coriander and mint leaves. Now ...

Each region in South India has their own takes on raw mango chutney. Some recipes combine the fruit with chillies, jaggery and mustard seeds. Similar to chutney, thogayal is another delicious side ...

Oil, 5-6 Kashmiri red chilli, one tbsp channa dal, half tbsp urad dal, half tsp cumin seeds/jeera, one tsp coriander seeds, one-fourth tsp methi/fenugreek seeds, one cup raw mango, 2-3 cloves ...