AuthorAngélique Wilson
Rating0

Sweet, spicy, and delicious either as a spread, dip, or for use in cooking a variety of Indian cuisines. Stored in a cooled place for 2-3 months.

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Yields1 Serving
Prep Time10 minsCook Time40 minsTotal Time50 mins

 3 Shallots, finely diced
 1 Birds eye chilli, seeds optional and finely chopped
 1 tbsp Grated ginger or ginger powder
 125 g Soft brown sugar
 ¼ tsp Salt
 125 ml Distilled malt vinegar
 250 g Dried mango
 6 Cardamom pods
 1 tsp Coriander seeds
 5 Peppercorns
 1 Clove of garlic, diced
 1 tsp Cinnamon powder

1

In a large heavy-based saucepan, add the shallots, chilli, garlic and ginger and cook on a medium heat for 5 minutes, stirring frequently.

2

In a small frying pan, add the peppercorns, coriander seeds and cardamom pods. Lightly toast, then and add to the saucepan.

3

Add the cinnamon powder and salt, and stir well. Then add the vinegar and sugar, and stir constantly until dissolved. Add your diced mangoes and bring the mixture to the boil for 25 minutes, stirring occasionally, until most of the liquid has evaporated and the chutney is thick.

4

Serve or pour the hot chutney into sterilized jars, seal, label and store. Once opened, the chutney will keep for 4 weeks in the fridge.

5

Serve with poppadoms or as an accompaniment to curries.

Mango Chutney

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Cuisines, , Main IngredientsDiets

Ingredients

 3 Shallots, finely diced
 1 Birds eye chilli, seeds optional and finely chopped
 1 tbsp Grated ginger or ginger powder
 125 g Soft brown sugar
 ¼ tsp Salt
 125 ml Distilled malt vinegar
 250 g Dried mango
 6 Cardamom pods
 1 tsp Coriander seeds
 5 Peppercorns
 1 Clove of garlic, diced
 1 tsp Cinnamon powder

Directions

1

In a large heavy-based saucepan, add the shallots, chilli, garlic and ginger and cook on a medium heat for 5 minutes, stirring frequently.

2

In a small frying pan, add the peppercorns, coriander seeds and cardamom pods. Lightly toast, then and add to the saucepan.

3

Add the cinnamon powder and salt, and stir well. Then add the vinegar and sugar, and stir constantly until dissolved. Add your diced mangoes and bring the mixture to the boil for 25 minutes, stirring occasionally, until most of the liquid has evaporated and the chutney is thick.

4

Serve or pour the hot chutney into sterilized jars, seal, label and store. Once opened, the chutney will keep for 4 weeks in the fridge.

5

Serve with poppadoms or as an accompaniment to curries.

Mango chutney
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