Prepare the chutney the day before or up to several days prior to serving and store in a sealed container in the refrigerator.
Mango Ginger Chutney Ingredients:
2 firm but ripe mangoes, chopped into 2-inch chunks
2 cloves garlic, chopped finely
1/2 cup sugar
1/4 cup apple cider vinegar
1 tablespoon grated fresh ginger
1/2 teaspoon curry powder
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon spicy red pepper flakes
1/2 teaspoon sea salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Dash ground cloves
2 tablespoons fresh lemon juice
Lentil Tart Ingredients:
1 cup rinsed dry brown lentils
1 1/2 cups finely shredded white potato, (about 2 potatoes) extra liquid drained
1 1/2 tablespoons fresh lemon juice
1 1/4 teaspoons curry powder
3/4 teaspoon sea salt
1/2 teaspoon baking powder
1/8 teaspoon black pepper
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 tablespoon extra virgin olive oil
To make the chutney, combine all the chutney ingredients except for the lemon juice in a small saucepan. Simmer on low heat for about 25 minutes, stirring gently, occasionally, making sure the sugar does not burn at the bottom of the pan. Remove from heat and stir in the lemon juice. Transfer to a bowl, let the mixture cool, cover and refrigerate overnight. Allow the chutney to come to room temperature prior to serving and store in a sealed container in the refrigerator.
To make the tarts, cook the lentils with 3 cups water for 30 minutes on low heat or until tender. Preheat the oven to 375 degrees F and oil a regular 12-muffin pan.
Process half or more of the lentils in a food processor. Add the processed lentils to a large bowl. Mix in all of the remaining tart ingredients in a bowl and stir until combined. Press the mixture into the pan. Bake 27 minutes or until light brown.