How to Make Curried Egg Salad with Mango Chutney
Serves: 32
Ingredients needed to make curried egg salad with mango chutney:
For the egg salad
- 6 eggs
- 1 tbsp mayonnaise
- ½ tsp grainy mustard
- ½ tsp Dijon mustard
- ½ cup mango chutney
- ¼ cup celery, minced
- 1 green onion, sliced
- 1 ½ tsp yellow curry powder
- Dash of cayenne pepper or more according to your preference
- ¼ tsp salt
- Freshly ground black pepper to taste
- Handful of lettuce, rinsed and dried
For the mango chutney:
- 6 cups mangoes, peeled and diced
- 2 cups sugar
- 1 tsp whole mustard seeds
- ¼ cup crystallized ginger, finely chopped
- 1 medium onion, chopped
- 1 garlic clove, minced
- ¼ tsp red chilli pepper flakes
- ½ cup golden raisins
- 1 cup distilled white vinegar
Cooking instructions for curried egg salad with mango chutney:
- To make the mango chutney, pour the vinegar in a 6 quart stock pot and stir in the sugar.
- Bring the mixture to a boil while stirring it constantly until the sugar dissolves.
- Throw in rest of the ingredients and simmer the mixture, uncovered, until it thickens and attains a syrup like consistency; it will take about an hour and make a point to continue stirring frequently while cooking to avoid sticking.
- Clean six ½ pint jars, dry to remove any moisture and heat it while the chutney cooks.
- Once the chutney is done, spoon it into the jars, leaving a small space on the surface, fasten the lid tightly and leave them in the water bath for about 15 minutes.
- Store them in a dry place for future use.
- To make the egg salad, pour water in a medium saucepan until its level becomes about 1’’ deep and drop the eggs gently into it.
- Bring it to a boil and turn off the heat before putting a cover on it and setting it aside for about 10 minutes to get hard-boiled eggs.
- Transfer them into a bowl of cold water to stop further cooking and peel off the shell.
- Chop the hard-boiled eggs coarsely and throw them into a medium serving bowl.
- Break the egg chunks into smaller crumbles with a fork and stir in ½ cup of the prepared mango chutney, mayonnaise and mustard.
- Sprinkle the curry powder, black and cayenne pepper, salt, celery and green onions over it and stir them well together to mix.
- cut each lettuce leaf into 3 parts and spread them across serving plates.
- Spoon a portion of the curried egg salad on top of each and serve.
Image credit: Wikimedia Commons
