This smooth and appealing chutney was made up to go with curried quinoa and wild rice savory desserts. Bold and assertive, with a layering of fascinating sweet, tart and peppery flavors from the mango, coconut, fresh orange and lime juices, dried apricots, chilies and cilantro, this a fresh accompaniment to Indian savories. Also do not forget serving along basmati rice and a soup or dal curry for a maximum pleasant meal.
I've made this chutney before, but ultimate time I used ripe red mango instead of the unripe inexperienced mango used here. I enjoyed each variations, however this one is much less sweet and somewhat more tart. Delicious both way. It's basically raw, as the best "cooking" is the short frying of brown mustard seeds.
Other chutneys you are sure to enjoy:
Fresh Tomato Chutney
Chunky Cashew Tamarind Chutney
Roasted Toor Dal and Tamarind Chutney
Tamarind Chutney with Coconut, Mint and Parsley
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