Campervan Cooking – Chutney Mango Curry

Chutney Mango Curry


850g sirloin cubed
2 onions (finely chopped)
1 tin mangos with juice
Nomu organic curry rub
Crushed chilles
Peach mango chutney
Olive oil for cooking


Pour  a tablespoon of olive oil into the pot.   Add the chopped onions and sweat.  After about 5 minutes, add your cubed sirloin and season with salt and pepper.

Let the meat simmer for about 10 minutes with the lid on.

Add 1 and a half teaspoons of crushed chillies and stir.  Then add approximately 4 tablespoons of the peach mango chutney (more if you want it fruitier).

Stir well, then add the mangos with the juice.  Using your wooden spoon, chop the mangos into pieces and stir.

Now add your curry rub, approximately 2-3 teaspoons depending on the depth of curry flavour you want.

Give it a good stir, pop the lid on and bring the pot to boil.

Once it is boiling, remove from the heat and pop it into the eco cooking bag for up to 5 hours.

If you are not using an eco cooking bag then simmer until meat is soft and mango juice has thickened the dish.(approximately 45 mins) on low heat.

This dish can be served with either basmati rice, naan bread or rotis. If preferred, this can also be eaten as a traditional curry dish, served with pompadoms, chopped bananas, coconut and chopped tomato and onion.


2 Responses to Campervan Cooking – Chutney Mango Curry

  1. Dear Tina and John,

    Thanks for the lovely Mango Chutney Curry recipe and demo – will definitely try this over the Easter hols. The girls loved seeing Gypsy and Quince in the clip too and absolutely adore the pic of their paw prints on the beach. Wishing you all a wonderful Easter.

    Siobhan O'Shea March 27, 2013 at 6:57 am Reply
    • Hi Siobhan, glad you enjoyed watching it and let us know how you enjoyed it when you eventually cook it. Received payment advice from B. So thanks and enjoy your time off. xx

      tinabotton April 1, 2013 at 11:04 am Reply

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