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Tangy Mango Tamarind Chutney

  • Extra Virgin Olive Oil 30 ml
  • Caraway Seed 2 g
  • Cumin Seed 1 g
  • Ginger, chopped 8 g
  • Smoked Paprika 2 g
  • Water 300 ml
  • Mango, diced 250 g
  • Peach, diced 250 g
  • Smoked Chicken, diced 250 g

Garnishes and Condiments

  • Coriander, fried 10 g
  • Cheddar Cheese, grated 20 g
  • Parmesan Cheese, grated 20 g

Before Serving

  • Tortilla Shell, fried 10 pc
  1. Tangy Mango Tamarind Chutney

    • In a pot, roast caraway seed, cumin seed, paprika till fragrant.
    • Sweat ginger with oil till soft.
    • Add in Knorr South East Asian Spice Paste.
    • Add water, bring to boil and fold in Knorr Concentrated Tamarind Sauce and let it simmer for 5 mins.
    • Fold in fruits and smoked chicken let it simmer for 10 mins.
  2. Garnishes and Condiments

    • Prepare ingredients as mentioned above.

  3. Before Serving

    • Portion chutney and stuff into tortilla shell.
    • Garnish and serve.
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