How to make it

  • Over a low heat in a pan on your stove, add the vinegar, sugar, garlic, ginger and mustard seeds
  • Add the chilli - deseed if you don't like your chutney too spicy
  • Reduce slowly over 10-15 minutes - you'll need to stir occasionally
  • Add mango
  • Reduce further over 15-30 minutes - you're looking for a consistency between gravy and treacle, it sets more on cooling
  • s&p to taste
  • Leave to cool
  • Serve! I serve with bhajis, sheek kebabs and pakoras
  • Hint: Play with the sugar content - I started with a 50:50 vinegar:sugar but that was a little too sweet for my taste. I also doubled the chilli. Great till the day after - this baby keeps getting hotter!
  • You could upscale this recipe and keep it the same way you'd make jam, but I don't do that. Never got the hang of it!

Reviews & Comments 4

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  • jeef_boner 6 years ago
    On reflection, mango needs double the cooking time to soften more. Sorry, everyone!
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  • jeef_boner 7 years ago
    Just had friends round for drinks and worked out that this chutney goes really well smeared over a slice of a good ginger cake!
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  • mystichunii 7 years ago
    Will try this. Ty
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  • NPMarie 7 years ago
    Sounds great!
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