Mango Chutney Crackers

I don’t know where this idea came from, it just pretty much popped into my head when I was thinking of making my curried lentil soup the other day. Seemed logical to make something that would compliment the soup I was making, to match the spices. Something crisp and crunchy to go with smooth soup.

So I present these cracker shortbreads flavoured with sweet tangy mango chutney and cumin seeds. Not sure why I’ve never used mango chutney in any other cooking. They also make a nice cracker to serve with cheese (dairy-free or not, depending on your preferences and needs) or with a dip.

Mango Chutney Crackers

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

Makes about 12

1 cup flour

1 1/2 tbsps dairy free margarine

2 tbsps mango chutney

1/2 tsp curry powder

Pinch of salt

Cumin seeds to sprinkle

1. Rub the margarine into the flour, curry powder and salt until it resembles fine breadcrumbs.
2. Add the mango chutney and gently bring together to form a soft dough
3. Roll out and cut out shapes, sprinkle with cumin seeds.

4. Place on a lined baking sheet and bake at 180 degrees for 12 minutes