This homemade sweet, sticky mango chutney has a slight spiciness, It makes the perfect accompaniment for any curry! Add the ghee to a saucepan and heat over a medium heat. Add the onion and fry stirring often for 6-8 minutes, until the onion starts to soften and turn transluscent. Add in the minced garlic, stir and cook for another minute.
Our recipe for sugar-free mango chutney offers 98 calories per serving (not tablespoon) and is as low-calorie as it gets while still tasting fantastic. You may be intrigued by the photos and description of the recipe so far, but you’re probably still wondering, “well, okay, but what do you eat mango chutney with?”
The sticky-sweet texture and flavour of mango chutney works very well as a glaze in these mango & lime chicken wingsand baked feta with lentils. Goes well with Advertisement Comments, questions and tips
Done chunky style. Heat the sugar and vinegar in a large sauce pot. Bring to a boil, stirring continuously until the sugar dissolves. Add the rest of the ingredients and simmer for about an hour, stirring regularly. After 40 minutes to and hour, the chutney will become syrupy.