Spicy mango chutney
Thisspicy mango chutneycan be used immediately after cooking or you can store it in a jar, kept in the fridge. It’s a bit spicy but you can reduce or omit the chilli, if you don’t like the heat too much. Serve it as part of an Indian meal.
Ingredients
Method
- Finely chop the onion. Peel the mango, then cut the meat into small chunks. Deseed, then finely chop the chilli.
- Put all the ingredients in a heavy-based saucepan and bring to the boil, then gently simmer over a low heat for about 30 minutes, while occasionally stirring. Add a drop of water if it gets too sticky too early.
- When you get a sticky, thick jam, turn off the heat and allow it to cool.
- When cooled, add a squeeze of lime juice, then spoon it into a sterilized jar or into a bowl, ready to serve.
- Store in the refrigerator.