This was my first time making chutney, I’ll admit that initially I was intimidated but once I started reading the process and walking through the motions I quickly overcame my fear. I’m so glad I decided to finally breakdown and make a batch. I chose a recipe that was easy, and from a tried and true source. My only issue now is I don’t know why I waited so long to make this at home.
Shawnda created flavor palate for this particular recipe that is bold with a variety of flavor notes. This complex palate is right up my alley. Sweet, tangy, tart, a little savory and a hint of spice. I love everything about this chutney; slightly sweet once it hits the tongue, followed by a hint of spice and then finished off with a slight tang at the back of the throat. I love it.
Now to the question, how do you use chutney? Well, your imagination is the limit. Shawnda states it can be enjoyed on a biscuit or piece of toast for breakfast, smeared on a slab of fresh fish before being broiled, or stirred into rice to add a burst of complex flavor, or added to a sauce to create a whole new element of flavors.
Homemade Spicy Mango Chutney
Leave a Reply