Mangoes know no bounds. They’re quite tasty with salads, coconut yogurt, energy bites, spring rolls, smoothies, curries, and sorbet!
My most recent mango obsession is chutney. My inspired version includes plenty of spice balanced with natural sweetness and acidity, is made in 1 pot with basic ingredients, and pairs perfectly with SO many Indian-inspired dishes! Let me show you how.
This chutney starts by sautéing onion, serrano pepper, bell pepper, and ginger in a saucepan with simple spices.