Tag Archives: mango chutney

Wraps with Sweet Corn and Mango Chutney

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Wraps with Sweet Corn and Mango Chutney
Ingredients: 1 onion, 300 grams minced beef, 300 grams sweet corn, 3 spring onions, salt, pepper, 6 tortilla wraps, 4 tablespoons mango chutney, curry powder, lettuce,

Number of persons: 3

Bake 1 chopped onion until soft. Add 300 grams minced beef and fry it brown and loose. Add 1 can sweet corn (drained) and cook a few minutes. Add three sliced spring onions and heat a bit more. Season with salt and pepper. Heat 6 tortilla wraps in the microwave according to pack instructions. Mix 4 tablespoons mango chutney with a little curry powder. Spread the tortilla wraps with mango chutney. Put on lettuce. Then spoon the minced beef on it. Fold the wraps as an envelope and serve. Enjoy!

Cauliflower with Mango Chutney and Cashews

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Cauliflower with MangoChutney and Cashews
Ingredients: rice, 1 cauliflower, 1 onion, 2 garlic cloves, curry, 1 tin tomato puree, 1 tablespoon mango chutney, 250 ml coconut milk, 100 ml water, salt, pepper, cashew nuts,

Cook the rice according pack instructions. Cut 1 cauliflower into florets, boil the cauliflower florets in water with some salt until al dente. Meanwhile bake in hot oil 1 chopped onion with 2 finely chopped garlic cloves until the onion has softened. Add 1 tin tomato puree curry powder and bake this brief. Add 250 ml coconut milk, 100 ml water and 1 tablespoon mango chutney. Bring briefly to the boil, add the cauliflower florets and heat a bit more. Bring the taste with salt and pepper. Sprinkle some cashew nuts over it. Serve with rice. Enjoy!

Tagliatelle with Zucchini, Green Pepper and Tofu

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Tagliatelle met Courgette, Paprika en Valess
Ingredients: tagliatelle, 180 grams tofu, 1 garlic clove, 1 green pepper, 1 zucchini, 400 grams mushrooms, 1 tin diced tomatoes, 2 tablespoons mango chutney, 2 tablespoons sweet soy sauce, 1 tin tomato puree, salt, pepper,

Number of persons: 4

Boil the Tagliatelle al dente in boiling water with salt. Bake in hot oil 180 grams tofu with 1 finely chopped garlic clove. Add after a few minutes baking 1 sliced green pepper and stir fry a few minutes. Add 1 diced zucchini and 400 grams sliced mushrooms. Stir fry until the mushrooms have softened. Add 1 tin diced tomatoes, 2 tablespoons mango chutney, 2 tablespoons sweet soy sauce and 1 tin tomato puree. Bring to the boil briefly and let it simmer for about 10 minutes. Bring to taste with salt and pepper. Enjoy!

Chicken Curry with Pita Breads

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Chicken Curry with Pita Breads
Ingredients: 4 pita breads, 1 onion, 3 garlic cloves, 1 chilli pepper, cumin, ginger powder, cardamom, cinnamon, turmeric, coriander leaves, 2 chicken breasts, 1 tin diced tomatoes, salt, pepper, 2 tablespoons mango chutney, 200 ml coconut milk,

Number of persons: 2

Preheat the oven to 200 degrees and heat the pita breads about 8 minutes. Bake in hot oil 1 chopped onion and 3 finely chopped garlic cloves until the onion is soft. Add 1 chilli pepper and the spices cumin powder, ginger powder, cardamom, cinnamon, turmeric and coriander leaves to own taste. Add 2 diced chicken breast and stir fry around brown. Add 1 tin diced tomatoes and let it all simmer on low heat for about 25 minutes. Then add 2 tablespoons mango chutney and 200 ml coconut milk. Let it again simmer for about 15 minutes. Serve with the pita breads. Enjoy!

Chicken Breast with Tamarind Paste

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Kipfilet met Mango Chutney en Tamarinde Pasta met Noedels
Ingredients: 2 chicken breast, 2 tablespoons mango chutney, 3 tablespoons tamarind paste,

Number of people: 2

Preheat the oven to 180 degrees. Mix 2 tablespoons mango chutney with 3 tablespoons tamarind paste. Cut in 2 chicken breasts. Spread the tamarind mixture at chicken breasts with (not as much as I have done, too much gives a tart taste). Place the chicken breasts in an ovenproof dish. Place the ovenproof dish about 30 minutes in the preheated oven. Serve with noodles. Enjoy!

Cauliflower with Mango Chutney Sauce

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Cauliflower with Mango Chutney Sauce
Ingredients: 1 cauliflower, 1 onion, 1 garlic clove, 2 teaspoons curry powder, 1 tin tomato puree, 1 tablespoon mango chutney, 250 ml water, 100 ml coconut milk, salt, pepper, cashew nuts,

Cut 1 cauliflower into florets, boil the cauliflower florets in water with some salt until al dente. Meanwhile bake in hot oil 1 chopped onion with 1 finely chopped garlic clove until the onion has softened. Add 2 teaspoons curry powder and bake this brief. Then add 1 tin tomato puree, 1 tablespoon mango chutney, 250 ml water and 100 ml coconut. Bring briefly to the boil and add the cauliflower florets. Bring the taste with salt and pepper. Simmer for about 15 minutes on low heat. Sprinkle some cashew nuts on your plate. Serve with rice or fried potatoes. Enjoy!

Chicken Breast with Green Beans and Mango Chutney

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Chicken Breast with Green Beans and Mango Chutney
Cook rice according pack instructions. Scatter 1 tablespoon over 2 chicken breast, diced. Cook the chicken breast in hot oil. When the chicken breast is light brown add 4 tablespoons mango chutney, 100g green beans and 3 chopped spring onions. Stir fry this shortly. Pour in 100ml chicken stock, bring out to cook, lower the heat and let it simmer for about 5 minutes. Enjoy!