Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
The natural sharpness of the fruit makes vinegar unnecessary in this spicy, sweet-sour chutney. In West Bengal it’s eaten as a palate-refresher between the main course and the dessert, it is also gorgeous as part of a less exotic meal – with a pork pie, ham or cold chicken.
Typical values per serving:
This recipe was first published in Sun Feb 01 00:00:00 GMT 2009.