Preheat oven to 200 degrees Celsius and line a baking sheet with parchment paper.
Combine the grapes, figs, BLACK MAMBA Beetroot Ginger Chutney, olive oil and black pepper on baking sheet and roast for 30 minutes. (It’s best to do this ahead of time)
To make the baked Camembert, preheat oven to 180 degrees. Place the cheese on baking sheet.
Bake for 10-15 minutes. Allow to sit for a few minutes before serving.
To serve, top baked Camembert with roasted grapes, figs, walnuts and garnish with fresh thyme.
Place chicken in a large zip lock bag or air tight container.
In a blender, blend the BLACK MAMBA Spicy Mango Chutney, ginger, garlic, curry powder, chicken spice and fresh coriander. Pour over chicken, coat evenly. Place in the refrigerator for at least 1 hour or overnight.
Thread pieces of marinated chicken, red pepper,pineapple red onion and mango onto a skewer.
Brush skewers generously with marinade.
Preheat the grill to medium-high heat and spray with non-stick cooking spray.
Place skewers directly on the grill and cook 5-7 minutes per side or until chicken is fully cooked through and vegetables have nice grill marks.
Garnish with micro herbs and a squeeze of lime. Serve with any BLACK MAMBA Chilli Sauce for extra heat if desired.
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https://blackmambachilli.com/blogs/chutney-recipes/mango-salad-with-spicy-mango-dressing2022-01-06T17:01:48+02:002022-01-06T17:01:48+02:00Mango Salad with Spicy Mango DressingKeagan Clack
Prep Time
15 min
Serves
6
Ingredients
2 cups diced mango
1 cup diced cucumber
½ cup diced red onion
½ cup diced yellow pepper
2 tablespoons seeded and fine diced jalapeño
1 cup cherry or grape tomatoes halved
3 cups thinly sliced red cabbage
¼ cup coriander chopped
Ingredients for the dressing
2 tbsp BLACK MAMBA SPICY MANGO CHUTNEY
1 tbsp fresh lime juice
1 tbsp extra virgin olive oil
Seasoning
Instructions
In a large bowl, combine all the ingredients for the salad
To make the salad dressing, blend the BLACK MAMBA SPICY MANGO CHUTNEY, lime juice. olive oil and seasoning well.
Pour the dressing over the salad and toss gently to combine.
Preheat oven to 200C. Put pieces of sliced beetroot and butternut on baking sheet. Drizzle over some olive oil and roast for 30 minutes. Leave to cool a little.
Roll the pastry out into a large circular pie dish. Prick the base with a fork.
Arrange the roasted beetroot and butternut into the pastry.
In a small bowl, beat the eggs, add the cream, thyme, feta and BLACK MAMBA BEETROOT GINGER CHUTNEY and pour over the beetroot and butternut.
Place in the oven for about 40 minutes or until the filling is cooked.
Decorate with a few sprigs of thyme and serve hot or cold.
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https://blackmambachilli.com/blogs/chutney-recipes/stuffed-butternut2021-11-01T13:00:33+02:002021-11-01T15:14:52+02:00Jeweled Stuffed Butternut with Beetroot Ginger ChutneyClaudia Castellanos
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Serves
4
Ingredients
2 medium butternut squash
½ tbsp olive oil
1 red onion, finely chopped
3 garlic cloves, crushed
1½ tsp Ras El Hanout Spice Blend
3 tbsp BLACK MAMBA Beetroot Ginger Chutney
100g baby leaf spinach
250g mixed nuts, roughly chopped
80g pack pomegranate seeds
25g toasted pine nuts
30g coriander, chopped
125g vegan Feta cheese
Instructions
Preheat the oven to 200°C. Slice the butternut in half length ways and scrape out the seeds. Place both halves onto a lined oven tray, cut-side down. Roast for 40-50 minutes, until just tender. Set aside to cool.
Scoop most of the tender flesh out into a bowl, leaving a 1.5cm ‘shell’ of squash around the edges. Season the squash halves with salt and pepper.
In a saucepan, heat 1⁄2 tablespoon of oil in a large saucepan then fry the onion over medium heat until soft. Add the garlic and Ras El Hanout spice blend and cook.Stir in the spinach, cover with a lid, and leave to wilt for 2 minutes. Next, add the chopped nuts, scooped-out squash, BLACK MAMBA Beetroot Ginger Chutney, pomegranate seeds, pine nuts and coriander. Break down the squash with your spoon and mix everything together well.
Divide the filling mixture between the squash halves.
Return to the oven tray and bake for 20 minutes or until the squash is completely tender.
To serve, garnish with crumbled vegan feta cheese, pomegranate and micro herbs.
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https://blackmambachilli.com/blogs/chutney-recipes/black-bean-burgers2021-06-22T21:56:34+02:002021-11-09T17:01:37+02:00Black Bean Burgers with Black Mamba Green Papaya ChutneyBlack Mamba Chilli Admin
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Serves
4
Ingredients
1 can black beans, drained, rinsed, and patted dry
1 Tablespoon extra virgin olive oil
½ green pepper finely chopped
½ large onion finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon chilli powder
1 teaspoon smoked paprika
¼ cup bread crumbs
¼ cup feta cheese
1 large egg
1 Tablespoons mayonnaise
pinch salt + pepper
To Serve
4 Hamburger rolls
Lettuce
Cheddar Cheese
Cherry tomatoes
Fresh coriander
BLACK MAMBA GREEN PAPAYA CHUTNEY
Instructions
In a frying pan, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, smoked paprika, bread crumbs, feta cheese, egg, mayonnaise, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
Divide the mixture into four to form the patties.
Fry the patties in a little oil over medium heat for about 5 minutes on each side and serve on hamburger rolls with a generous dollop of BLACK MAMBA GREEN PAPAYA CHUTNEY, lettuce, cheese, cherry tomatoes and coriander.
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https://blackmambachilli.com/blogs/chutney-recipes/beef-burgers-with-black-mamba-beetroot-ginger-chutney2021-05-21T05:04:12+02:002021-06-22T22:02:10+02:00Beef Burgers with Black Mamba Beetroot Ginger ChutneyBlack Mamba Chilli Admin
Prep Time
15 min
Cook Time
10 min
Total Time
25 mins
Serves
4
Ingredients
500g lean beef mince
1 Tablespoon extra virgin olive oil
½ green pepper finely chopped
½ large onion finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon smoked paprika
¼ cup bread crumbs
1 large egg
pinch salt + pepper
To Serve
4 Hamburger rolls
Lettuce
Cheddar Cheese
Cherry tomatoes
Bacon
Fresh coriander
Black Mamba Beetroot Ginger Chutney
Instructions
In a frying pan, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, smoked paprika, bread crumbs, egg, salt, and pepper). Stir or pulse everything together, then add the mince. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
Form into patties– divide the mixture into four patties.
Fry the patties over medium heat for about 5 minutes on each side and serve on hamburger rolls with a generous dollop of Black Mamba Beetroot Ginger Chutney, lettuce, cheese, bacon, cherry tomatoes and coriander.