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
- Rub the margarine into the flour, curry powder and salt until it resembles fine breadcrumbs.
- Add the mango chutney and gently bring together to form a soft dough
- 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
Perfect recipe for me Lucy as I just batch a huge batch of mango chutney (recipe on my blog) to coincide with Australia’s mango season….
perfect timing! 🙂
These look really good!
thank you x
I am not sure where to buy allergen safe mango chutney, but I am sure I find a recipe. These sound amazing and I adore all foods with cumin! Bravo!
I used Veeraswamy mango chutney which contains only sugar, mango, salt, spices and acetic acid – it’s really tasty too 🙂