Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp oil
  • 2 mangos
  • 1 red onion
  • 1 red chilli
  • 2 cm piece of ginger grated
  • 1 garlic clove minced
  • 2 Tbsp muscovado sugar
  • 3 Tbsp cider vinegar
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • Lime juice

Method
 

  1. Finely chop the onion. Peel the mango, then cut the meat into small chunks. Deseed, then finely chop the chilli.
  2. 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.
  3. When you get a sticky, thick jam, turn off the heat and allow it to cool.
  4. When cooled, add a squeeze of lime juice, then spoon it into a sterilized jar or into a bowl, ready to serve.
  5. Store in the refrigerator.