Mango & onion chutney
Eline Bonnin published this recipe on elinestable.com. SeeMeCook added nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A mango and onion chutney, a little sweet, a little tangy, to accompany your festive dishes, your toasts, your pastries... well, a little bit of everything you want!
- Time
- 80 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Peel the onions and the mango, finely slice the onions.
Heat the oil in a saucepan and sweat the onions in it.
Meanwhile, cut the mangoes into small cubes.
Add the mangoes to the saucepan.
Also add the vinegar and sugar.
Let cook for 40 minutes, keeping an eye on it and adding water when necessary.
You can mash the mango pieces a bit to achieve a more "spreadable" texture, but still maintaining some texture.
When it's cooked, add some salt and pepper.
Notes
Excellent when served with a seitan roast and small oven-roasted potatoes, or spread on cashew cheese toast. Keep an eye on the pan during the 40-minute simmer; if the mixture becomes too dry or starts to stick, add a splash of water.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 116
- Protein
- 1 g
- Carbs
- 21 g
- Fat
- 4 g
- Fiber
- 2 g
Where the calories come from
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