Welcome to a culinary journey featuring Mary Berry’s unique Chilli with Mango Chutney. This dish combines the warmth of traditional chili with the exotic sweetness of mango chutney, making it a must-try recipe that stands out in any kitchen repertoire.

What is Mary Berry Chilli With Mango Chutney?

Mary Berry’s Chilli with Mango Chutney is a delightful twist on the classic chili. It adds the tangy sweetness of mango chutney, enhancing the robust flavors of the chili and creating a harmonious balance between spicy and sweet.

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Why You Should Try This Recipe

Flavor Fusion: The unique combination of spices and sweetness introduces a new layer of flavor.
Versatile Serving Options: Perfect as a main dish or a side, adaptable for any meal.
Crowd Pleaser: Ideal for family dinners or social gatherings, appealing to adults and children alike.

Nutritious and Fulfilling: Packed with protein and fiber, it’s a hearty meal that’s also good for you.

Ingredients Needed for Mary Berry Chilli With Mango Chutney

500g minced beef
1 large onion, chopped

2 cloves of garlic, minced
2 tsp chili powder (adjust based on heat preference)
400g can chopped tomatoes

400g can red kidney beans, drained and rinsed
3 tbsp mango chutney
Salt and pepper, to taste

Fresh cilantro, for garnishing

Instructions to Make Mary Berry Chilli With Mango Chutney

Sauté the Basics: In a large pan, cook the onion and garlic until soft.
Brown the Meat: Add the minced beef to the pan and brown it, breaking it into small pieces.

Spice It Up: Stir in the chili powder and cook for another minute.
Mix in the Tomatoes: Pour in the chopped tomatoes and bring to a simmer.
Add the Beans and Chutney: Mix in the red kidney beans and mango chutney. Season with salt and pepper.

Simmer: Let the chili simmer for 20 minutes, allowing the flavors to meld together.
Garnish and Serve: Sprinkle with fresh cilantro before serving.

What Goes Well With Mary Berry Chilli With Mango Chutney

Steamed Rice: A classic base that absorbs the rich flavors.

Warm Naan Bread: Perfect for scooping up the chili and enjoying every last bit.
Sour Cream: Adds a cool, creamy texture that complements the spicy chili.
Shredded Cheese: Sprinkle on top for a gooey, melty experience.

Crisp Green Salad: Offers a refreshing contrast to the hearty chili.

Essential Tips for Perfecting Mary Berry Chilli With Mango Chutney

Balance the Sweetness: Adjust the amount of mango chutney based on your sweetness preference.
Simmer Slowly: Allow the chili to simmer slowly to develop the flavors fully.

Fresh Ingredients: Use fresh onions and garlic for the best flavor foundation.
Quality Meat: Opt for high-quality minced beef for a richer, more satisfying chili.
Adjust the Heat: Modify the amount of chili powder to cater to different spice tolerances.

Experiment with Beans: Try using different types of beans to vary the texture and flavor.

Variations of Mary Berry Chilli With Mango Chutney

Vegetarian Version: Substitute minced beef with quorn or additional beans for a vegetarian variant.
Extra Heat: Add fresh chili peppers or extra chili powder for a spicier kick.

Different Chutneys: Experiment with other chutney flavors like apricot or peach for a different taste profile.

Storing Mary Berry Chilli With Mango Chutney: Best Practices

Cool Completely: Ensure the chili is completely cool before storing.
Airtight Containers: Use airtight containers to keep the chili fresh.

Refrigerate: Store in the refrigerator for up to 3 days.

Reheating Mary Berry Chilli With Mango Chutney: Best Practices

Low Heat: Reheat the stove over low heat to prevent burning.
Add Water: Stir in a little water if the chili seems too thick upon reheating.

Nutrition Value Per Serving:

Calories: 320
Protein: 22g
Fat: 15g

Carbohydrates: 24g
Fiber: 6g
Sugar: 8g (includes sugars from mango chutney)

FAQs

What Are the Best Types of Beans to Use in Mary Berry Chilli with Mango Chutney?

Kidney beans are the traditional choice for their firm texture and ability to absorb flavors. However, black beans or pinto beans are excellent alternatives that offer similar benefits and can add a different texture or color to the dish.

Can Mary Berry Chilli with Mango Chutney Be Made in a Slow Cooker?

Yes, this chili adapts well to a slow cooker. Simply brown your meat and sauté your onions and garlic before adding them to the slow cooker with the rest of the ingredients. Cook on low for 6-8 hours or on high for 3-4 hours to develop deep, integrated flavors.

How Can I Make Mary Berry Chilli with Mango Chutney Vegan?

To make a vegan version of this chili, replace the minced beef with a plant-based mince or additional beans such as lentils or chickpeas. Ensure your mango chutney is vegan-friendly, as some brands may contain animal-derived ingredients.

What Is the Ideal Serving Size for Mary Berry Chilli with Mango Chutney?

A standard serving size is about one cup (240 ml) of chili. This provides a satisfying portion that pairs well with sides like rice or bread, making it a fulfilling meal that’s not too heavy.

Final Words

Mary Berry’s Chilli with Mango Chutney is more than just a dish; it’s a flavorful adventure that brings excitement to your dining table. Try this recipe today and experience how simple ingredients can transform into a meal everyone will remember. Happy cooking!

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