Bangers With Mango Chutney And Chapati
- 6 chunky pork sausages
- 1 teaspoon cumin seeds
- 2 teaspooons Korma Indian spice mix
- 2 tablespoons mango chutney
- 6 chapattis
- 1 mango, peeled, stone removed and sliced
- Fresh coriander
Place the sausages in a foil lined baking tray.
In a small bowl mix together the cumin, korma spice and chutney. Smear over the sausages, transfer to the oven and cook for about 30 minutes until browned and the coating is sticky.
Warm the chapattis in the oven for 1-2 minutes.
Lay the sausages on each chapati, top with the mango slices and fresh coriander. Roll up and serve.