Sticky Mango Chutney Halloumi Naans

A delicious vegetarian fakeaway featuring golden halloumi glazed in sticky mango chutney, served on warm naan with fresh mango salsa and cooling mint yoghurt sauce.

48Min

4Servings

385Cal

EasyLevel

VegetarianKid friendlyvegetarian

#vegetarian#meat-free#halloumi#fakeaway#quick

Equipment

mixing bowl

knife

cutting board

non-stick frying pan

spatula

serving plate

Ingredients

Halloumi

lighter halloumi (soaked)

1 block

mango chutney

2 tbsp

Mango Salsa

ripe mango (diced)

100 g

red onion (finely diced)

0.25 piece

fresh coriander (chopped)

1 handful

lime (juiced)

0.5 piece

salt

1 pinch

red chilli (finely diced)

0.5 piece

Mint Yoghurt Sauce

fat-free Greek yoghurt

100 g

garlic clove (crushed)

1 clove

dried mint (chopped)

1 tbsp

coriander (chopped)

1 tbsp

salt

1 pinch

To Serve

mini naan breads (warmed)

4 piece

Instructions

Soak the halloumi

Place halloumi block in cold water to soak for 20-30 minutes to improve texture and maintain shape during cooking.

25 mintimer 25 min

This step is crucial for achieving the perfect texture and preventing the halloumi from becoming rubbery

Prepare mango salsa

Combine diced mango, finely diced red onion, chopped coriander, lime juice, salt, and diced red chilli in a bowl.

5 min

Dice ingredients finely and uniformly for the best texture and flavor distribution

Prepare mint yoghurt sauce

Mix Greek yoghurt with crushed garlic, dried mint, chopped coriander, and salt until smooth.

3 min

Mix until completely smooth for the best sauce consistency

Slice halloumi

Remove halloumi from water and slice into thick slices suitable for frying.

2 min

Thick slices (about 1cm) work best to prevent the cheese from falling apart during cooking

Fry halloumi until golden

Heat a non-stick pan over medium heat and cook halloumi slices for 2-3 minutes on each side until golden brown.

6 minMedium heattimer 3 min

Don't move the halloumi while frying to achieve a perfect golden crust

Glaze with mango chutney

Reduce heat, add mango chutney to the pan and turn halloumi until evenly coated and sticky.

2 minLow heattimer 2 min

Work quickly to prevent the chutney from burning while ensuring even coating

Warm the naan breads

Heat the mini naan breads in a dry pan or microwave until warm and soft.

2 minMedium heattimer 2 min

Don't overheat to prevent the naan from becoming hard

Assemble the naans

Spread yoghurt sauce on each warm naan, top with sticky halloumi slices, and finish with a generous spoonful of mango salsa.

3 min

Serve immediately while everything is warm and fresh

Original recipe

InstagramRecipe by @kimberlys_journeyy

Storage

Fridge: 1 days

Reheat: Microwave 1-2 minutes or pan on medium heat

Best served fresh. Store components separately if preparing ahead. Halloumi can be reheated but texture may change slightly.

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