I love (a good) curry and all that goes with it. Being nightshade free, I sometimes miss the tang that tomatoes bring to a dish, especially curry.
I've never much liked mango chutney, it always being too sweet and sticky for my taste. Without tomatoes as an accompaniment to curry (or a dollop of mango chutney for some) something else is needed to bring what is missed. Cue fresh mango chutney. It's as easy as chopping a mango, with a few additions. It goes with other things too, like buddha/grain/nourishment bowls, salads and as a sandwich/rice cake topping, not just curry.
There's almost no need to mention that it's 100 times better for you than mango chutney from a jar, which, of course, is packed with sugar and preservatives.
Makes 1 serve
1 slightly underripe mango, peeled & de-stoned
Juice of 1 lime
Handful fresh coriander leaves (& stalks)
-Blitz or chop the mango, lime juice and coriander together until desired consistency is reached.
-Serve in a bowl and top with nigella seeds and a few coriander leaves.
NB: This can be made in advance and kept in an airtight container in the fridge.