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    Mango chutney

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    *mandatory

    Mango chutney

    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Makes: about 760g

    Ingredients

    3 ripe mangoes (around 1kg)
    2 tbsp vegetable oil
    40g fresh root ginger, finely chopped
    2 garlic cloves, finely chopped
    1 red chilli, finely sliced (deseeded, if liked)
    ½ tbsp nigella seeds
    2 tsp garam masala
    350g granulated sugar
    180ml white wine vinegar
    1 lemon, juice
    ½ tsp freshly ground black pepper
    ½ tsp fine sea salt

    Method

    1. Cut the mango flesh off the stones (see page 101 for tips on preparing mango) and cut into 2-3cm chunks. Put a large, heavy-based saucepan over a medium heat; add the oil. Stir in the ginger, garlic and chilli; fry for 1 minute, then add the nigella seeds and garam masala and fry for another minute. Add the mangoes, sugar, vinegar, lemon juice, pepper and salt. Bring to the boil, then reduce the heat and simmer for 1 hour-1 hour 15 minutes, depending on the ripeness of your mangoes, mashing lightly every now and then to break down a little, until soft, sticky and golden. 

    2. Meanwhile, sterilise 2 jars (or 1 large one); find instructions on the Food app (see page 7). Spoon the chutney into the warm, sterilised jars and leave to cool. Store in the fridge for up to 2 months and enjoy with poppadoms, curries or cheese toasties.

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