Mango Chutney Chicken Burgers Food

TANDOORI CHICKEN BURGERS WITH CREAMY CHUTNEY

Steps:

• Place all burger ingredients in a large bowl and combine thoroughly.
• Divide and shape into 6 patties.
• Refrigerate while you make creamy chutney.
• Combine 1/3 cup mango chutney and 2 T yoghurt together, refrigerate until required.
• Heat frypan or grill and brush lightly with oil.
• Cook patties over medium-high heat for 6-7 minutes each side or until cooked through, turning only once.
• Serve with Creamy Chutney either alone or with your favourite burger bun.

CHICKEN, MANGO AND CHICKPEA BURGERS

Steps:

• Chop chickpeas in food processor.
• Add chicken , chutney ,chopped onion and curry powder.
• Form into patties.
• Cook 4 - 5 minutes each side on oiled bbq plate or in frypan.
• serve with more chutney or chilli sauce or sour cream.

MANGO CHUTNEY

Steps:

• Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.
• Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins - 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.
• Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years - the chutney will be best eaten after a few months, when the flavours have melded and mellowed.