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Quick and Easy Mango Chutney

This quick and easy mango chutney is perfect when you want all the bold, sweet-and-spicy flavours of a traditional Indian chutney without the long cooking time. Made with ripe mangoes, warm spices and a gentle kick of chilli, it comes together in under 20 minutes and can be enjoyed straight away or stored for later. It’s wonderfully versatile: serve it alongside dhal, curries and rice dishes, or pair it with cold meats, cheeses and cold cuts. Because it’s homemade, you can easily adjust the sweetness and heat to suit your taste, making it far fresher and more balanced than most shop-bought versions.
Print Recipe
Prep Time 5 minutes
Cook Time 13 minutes
Resting Time 4 hours
Total Time 18 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large or 3 medium ripe mangoes
  • 1 tsp cumin seeds
  • ½ tsp black cumin seeds (nigella seeds)
  • ½ tsp mustard seeds
  • 1 shallot finely chopped
  • 1 garlic clove finely chopped
  • 1 pinch of salt
  • 2 pinches chilli flakes or 1 small green chilli finely chopped
  • 100 ml white wine vinegar
  • 3 Tbsp dark muscovado sugar

Method
 

  1. Finely chop the shallot and garlic. Peel the mangoes and dice the flesh into small pieces.
  2. Heat a drop of oil in a small, heavy-based saucepan over a low heat and add the cumin, black cumin and mustard seeds. Toast gently until fragrant and the seeds begin to pop.
  3. Add the chopped shallot, garlic and salt. Stir for a few seconds, then pour in the vinegar. Stir for a minute or so.
  4. Add the diced mango and muscovado sugar. Cook gently for about 10 minutes, stirring occasionally, until the mango softens and the chutney thickens.
  5. Spoon the hot chutney into a clean jar and screw the lid on tightly. Allow to cool completely before storing or serving
  6. Keeps well in a sealed jar in a cool place; refrigerate after opening. Best enjoyed within 2–3 weeks.