So, I am moonlighting at Occasions by Sandy Catering as a back captain. Julia is the amazing chef running lots of their events and last night headed up a kosher buffet for 300. Great food and I was blown away by this particular chutney. Here is a guesstimation of the recipe??? How technical is that? At Occasions, the chutney is a garnish atop a tandoori chicken popadom. As a good British condiment, I think it would pair beautifully with grilled chicken or pork or a meaty fish....
Coconut Mango Chutney
4 ripe mangos, peeled and pitted
1 cup shredded sweetened coconut
1/2 cup red onion
1 jalapeno
1 cup craisins/dried cranberries
salt and pepper
2 tbsps white wine vinegar
lime juice
Whizz mango flesh, onion, jalapeno, salt and pepper and vinegar. Fold in coconut and craisins. Hit with a squeeze of fresh lime juice if the mood strikes you.
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