It's mango season in the Philippines right now so it's the PERFECT time to make these! Easy but super delish Mango Chutney which you can then use to make Mango Calamari. Just a little warning: You'll probably end up eating LOTS of rice with the Mango Calamari!
FULL RECIPE WITH NOTES-- clarissefooddiaries.wordpress...
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MANGO CHUTNEY
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½ Tablespoon neutral tasting oil
1 teaspoon finely minced fresh ginger
1 clove garlic finely minced
1 to 2 red chili sliced*
½ teaspoon ground coriander
¼ teaspoon ground cumin
⅛ teaspoon turmeric
⅛ teaspoon ground cardamom
⅛ teaspoon ground cloves
⅛ teaspoon ground cinnamon
⅛ teaspoon salt
3 large mangoes about 250-300 grams each, peeled and chopped/diced in desired size
1 cup white granulated sugar
½ cup white vinegar
Pinch of salt
Adapted from Daring Gourmet blog
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MANGO CALAMARI
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For the marinade:
¼ cup mango chutney, homemade recipe above
2 Tablespoons soy sauce
2 teaspoons rice vinegar
2 teaspoons lime or lemon juice
For the squid:
500 grams squid, cleaned and scored with crisscrosses
1 teaspoon baking soda
1 Tablespoon oil
2 cloves garlic, crushed
150 grams snow peas
2 bird’s eye chilis, or more according to taste
2 Tablespoons mango chutney, plus more to serve (optional)
1 mango, peeled and sliced
Adapted from ‪@yummyph‬
PS. Still getting the hang of doing voiceovers, but if I don’t try I’ll never get better at it, right?