WebI tested this recipe in this slow cooker. Since they all vary so much with respect to temperatures, you may need to check yours from time to time. Cook on high …
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Chutney: Peel, halve and seed mango, cut into 1/2 inch cubes. Combine mango with all the other ingredients in a deep heavy sauce pot. Cook, uncovered until it begins to simmer gently. Continue cooking for about 10 minutes, simmering until thickened. Cool, cover tightly and refrigerate. It will keep for about 1 week in the refrigerator.
This chutney is meant to serve as a side condiment. Each diner would get about 1 tablespoon alongside other dishes such as Instant Pot Chana Masala, Palak Paneer ,and either Basmati Rice Pilau or naan. You really want to cook this in a slow cooker or on the stove top.
Even though Indian dishes are largely vegetarian, they can still be full of dairy products! This means that on rare occasions, you can find a chutney that’s made using ghee (clarified butter), which would make it vegetarian, but not vegan.