Tag: Chutney

Bruschetta recipe with mango chutney – Italian Cuisine

Bruschetta recipe with mango chutney


  • 400 g clean mango
  • 60 g shelled and peeled pistachios
  • 8 slices of Apulian bread
  • a crispy Fuji type apple
  • fresh ginger
  • sugar cane
  • white onion
  • garlic
  • fresh chilli
  • mustard seeds
  • cumin seeds
  • extra virgin olive oil
  • apple vinegar
  • salt

For the recipe of bruschetta with mango chutney, finely chop a pepper
fresh and half an onion and cook in a saucepan over medium high for 4 minutes, with a teaspoon of cumin seeds and one of mustard seeds, half a clove of garlic, a spoon
of sugar, one of apple vinegar, 2 tablespoons of oil and a pinch of salt.
Peel the apple and the mango and cut them into cubes. Add them to the pan and continue cooking for another 10 minutes, then turn off the heat and remove the garlic. Peel, grate and squeeze the juice of a piece of ginger, as shown alongside; add it to the mango chutney.
Blanch the pistachios for 2 minutes, let them cool, then add them to the chutney and stir. For the bruschetta: toast the slices of bread in a hot pan for 1 minute on each side. Serve them to accompany the chutney.

Keema

Goodtoknow TV

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This is a really quick, tasty and economical mid week curry that all the family will love. Minced lamb cooks quickly, but try to use lean mince to keep the fat content down. Traditionally a mild curry, you can increase the heat if you like. It is quite a ‘dry’ curry without too much sauce so is best served with Naan bread, but you can serve it with boiled or steamed rice. Top with a dollop of yogurt or with mango chutney if liked.

  • Serves: 4

  • Prep time: 15 mins

  • Cooking time: 30 mins

  • Total time: 45 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

If you don’t have all the individual spices, use 1 tbsp garam masala or 1 tbsp mild curry paste or powder according to taste

Ingredients

  • 1tbsp sunflower oil
  • 2 onions, peeled and thinly sliced
  • 2 cloves garlic, crushed
  • 2cm piece root ginger, grated,
  • 1tbsp ground cumin
  • 2tsp ground coriander
  • 1/4tsp chilli powder
  • 1/4tsp turmeric
  • 500g minced lamb
  • 6 tomatoes, chopped
  • 100g frozen peas
  • 1tbsp fresh chopped coriander leaves
  • 1tbsp fresh chopped mint
  • 1tbsp lemon juice

Method

  1. Heat the oil in a medium saucepan and fry the onions for about 10 mins until tender and just beginning to colour.
  2. Add the garlic, ginger and spices and cook over a low heat for 1-2 mins to release their fragrance.
  3. Add the lamb and fry until browned all over. Add the tomatoes, taste and season with salt and pepper if needed. Reduce the heat to low, cover and let the mince cook for 15 mins. Add the peas, coriander, mint and lemon juice and heat through. Serve with hot chapattis

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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