A condiment made from spicy fruits or vegetables, British specialty, chutney recipe was imported to India by the colonists. He inherited its original name, chatni, meaning "strong spices". Since then, the recipe has been softened to make way for a tasty mixture cooked in vinegar, sugar and spices until its consistency resembles that of jam. This recipe cooked in a copper cauldron in Provence from mangoes with fleshy and fragrant pulp and apple cider vinegar whose acid and round notes balance the sweet side of the fruit. A tasty blend of spices enhances the recipe by bringing warmth and balance: curry, ginger, gray pepper, turmeric, cayenne pepper and cardamom. This chutney is cooked in a copper cauldron.
Perfect for sauce bases of exotic dishes such as lamb colombo, or original wrap, with chicken, soy sprouts... A simple spoonful of mango chutney adds an exotic touch to a plate of rice, white meat or fish.