n a clean work surface, using additional flour to keep the
ccasionally, 30 minutes.
Make chutney while shrimp marinate:
Toast
utter, 1 tablespoon of the chutney, coriander and half each of
Using a mortar and pestle, grind
For the tomato chutney, use a knife to carve
ood processor or blender, place chutney, soy sauce, sugar and oil
MANGO CHUTNEY: Can be stored up 2
For the chutney (prep time includes marinating chutney, you can make the night
oft(about 25 minutes-if using green or brown lentils cook
alt. Serve with Mango Chutney.
For Mango Chutney, heat oil over
Chutney--combine all the ingredients in
00C/400F/Gas Mark 6. Using a strong pair of scissors
Preheat oven to 350\u00b0F. Line a baking tray with parchment paper.
In a bowl, combine ground meat, carrot, breadcrumbs, parsley, egg and tomato sauce. Season. Form into small meatballs, each using around 1 tbsp mixture. Transfer to prepared tray and bake for 15-20 mins. Drain on paper towels.
To serve, fill pitas with meatballs, lettuce, cheese and tomato chutney.
Chop the chutney if it's chunky and stir it into the mayonnaise along with scallions, curry, and enough lime juice to make it tart but nicely balanced in taste.
Stir in a pinch of cayenne, or more if desired. Add yogurt or sour cream if using.
Cover and refrigerate for at least 1 hour.
Taste before serving to make sure balance is correct and add a little more lime juice if it seems too sweet. Enjoy!
hat if you have been using unsalted butter, and/or unsalted
br>(Note: If you are using chicken, pound to even thinness
Combine all ingredients for Mango Chutney Sauce in a a mixing
nd bubbling.
Spread the chutney over the other slice of
FOR THE CHUTNEY: In a large saucepan, melt
If using yogurt in place of mayo,