Sanaa’s gluten free, allergy friendly, and vegan bread service is one of my favorite things. With delicious gluten free and vegan naan bread along with amazing dips, it’s a pretty amazing way to start your meal.
I recently got the recipe from the Sanaa team and decided to re-create the Mango Chutney, one of my favorite dips, at home!
You can see me walk through this recipe step-by-step in my YouTube video below.
You can also see my walk through recipe of the Sanaa gluten free and vegan naan bread recipe in the YouTube video below:
3 large mangos, peeled and chopped
1 red bell pepper, chopped
1 ½ cups brown sugar
1 cup chopped onion
½ cup white vinegar
¼ cup minced ginger
1 tablespoon lemon juice
2 teaspoons madras curry powder
½ teaspoon cumin
½ teaspoon ground nutmeg
Combine mangoes, red pepper, sugar, onion, vinegar, and ginger in a large stainless steel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg and salt. Boil gently for 5 minutes. Refrigerate for at least 24 hours and serve cold with gluten free and vegan naan bread.
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