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- 3/4 Teaspoons turmeric
- 3/4 Teaspoons curry powder
- 3/4 Cups + 2 tablespoons mayonnaise
- 1/4 Cup mango chutney
- Salt and freshly ground white pepper
To make the mango chutney mayo, put the turmeric and curry powder in a small pan with enough water to make a loose paste.
Cook over a low heat for a few minutes; this gets rid of the raw taste of the spices.
Leave to cool.
Mix the mayonnaise with the mango chutney, then gradually add the spice mixture, tasting as you go.
Season to taste with salt and pepper and set aside.
Adapted from Fortnum & Mason: The Cook Book by Tom Parker Bowles (Fourth Estate, 2016)
Calories Per Serving201
Folate equivalent (total)1µgN/A