Mango Chutney Sauce
A sweet and tangy Anglo-Indian sauce combining mango chutney with a classic butter sauce. This versatile condiment can be served hot or cold and prepared either smooth (sieved) or chunky, making it an excellent accompaniment to cutlets, cold meats, or curries.
Ingredients
- 3 tbsp Mango Chutney (Sweet or spicy variety depending on preference)
- 2 tbsp Unsalted Butter (For the butter sauce base)
- 1 tbsp All-purpose Flour (To thicken the sauce)
- 0.5 cup Water or Milk (Use water for a clearer sauce or milk for a creamy white sauce)
- 1 pinch Salt (To taste)
Instructions
- 1If you intend to serve the sauce chunky (without sieving), finely chop the mango pieces in the chutney to ensure they blend well with the sauce. If sieving, leave as is.
- 2In a small saucepan over medium heat, melt the butter. Once melted, stir in the flour and cook for 1 minute, stirring constantly to remove the raw flour taste but not browning it excessively.
- 3Gradually whisk in the water (or milk) to avoid lumps. Bring to a gentle simmer and cook for 2-3 minutes until the sauce thickens to a coating consistency. Season with a pinch of salt.
- 4Stir the mango chutney into the hot butter sauce. Option A (Smooth): Pour the mixture through a wire sieve, rubbing the mango pulp through with the back of a spoon to create a smooth, refined sauce. Option B (Rustic): Simply mix the finely chopped chutney into the sauce and serve as is.
- 5Serve the sauce immediately while hot, or let it cool to serve cold.