This makes loads and is great with cheese and cold meats, on jacket potatoes and with curries and dahls. Works...
|2.5cm||Cube of Ginger peeled and finely sliced|
|2tbs||Sesame Oil or Vegetable Oil|
|1 to 2 tsp||of Chilli Flakes depending on how hot you like your chutneys to be|
|2||Good size Garlic Cloves mashed to a pulp|
|2||tbs Brown Sugar|
|200g||TW Organic Fairtrade Mango|
|½ tsp||Panch Phora|
First soak your dried mango in enough water to submerge it. Leave for 20 minutes. Drain, keeping the soaking liquid
Then roughly puree the soaked fruits.
Meanwhile make up your Panchporan mixture. Heat oil in a heavy pan. When hot put in your ½ teaspoon of Panchporan, storing the remainder in a jar for future use. Let spices pop and sizzle for a few seconds only.
Now put in the chilli flakes. Stir once and put in ginger and garlic. Stir for 5 seconds.
These three vegan and gluten free sauces are perfect for the colder months and provide a wonderful sauce for cauliflower cheese, pasta alfredo, pesto dishes, vegetable tray bakes