This recipe turned out okay for me at first. After making it I thought the lemon over powered the mint and cilantro so I strained it in cheesecloth and let about 3 tablespoons of liquid out, replaced it with a little water and added a little sugar to taste, blended it in the chopper again. After doing this, I looked up other mint chutney recipes and they called for sugar. Maybe the tamarind juice would have been better, but I didn't have any. The end result was good, so I would suggest adding the lemon juice to taste.

Reviewed On: Jul. 22, 2007

This was very easy to make and I didn't find the color unappealing. After reading the reviews and others thinking they might have cooked the sugar too much, I cut down the first two intermitent cooking times to about 15 min and then cooked everything a little longer after adding the mango. I cooked it until the mango was almost translucent and had taken on the color of the sauce. I would add more mango next time, it cooks down a little so maybe another half cup if you're doing the 30 serving recipe. The saucy part does thicken as it cools, which was really nice. Overall, this mango chutney smells great and tastes great.

Reviewed On: Jul. 22, 2007

This recipe was pretty good... I did add about a tablespoon of cornstarch and water since it didn't thicken for me at all after the 20-30 min. When cooled it was just the consistency of the tamarind chutney at the restaurants. I also added one star anise, broken up, an ingredient I saw in another tamarind recipe and I thought it enhanced the flavor. I added it at the end with the cornstarch after taste testing and thinking it needed something extra. Overall a great tamarind chutney.

Reviewed On: Jul. 22, 2007