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Mango Chutney

This is a great little mango chutney using some whole spices to get little pops of flavour throughout. So simple to make and doing it from scratch allows you to get the flavour that works best for you. This is my favourite mix but have a play around with your own.

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Goes wonderfully with poppadoms or with my smoked mackerel kedgeree

Ingredients

makes 400ml

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  • 600g whole mangoes or 300g cubed

  • 1 garlic clove

  • 1 tbsp chopped fresh ginger

  • 1/2 fresh red chilli

  • 1/2 tsp cumin seeds

  • 1/2 tsp ground coriander

  • 1/4 tsp ground turmeric

  • 1/4 tsp fennel seeds

  • 1/4 tsp salt

  • 100ml white wine vinegar

  • 250g caster sugar

  • 1 tbsp vegetable oil

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Method

Start by chopping your fresh spices so finely chop the garlic and ginger. Then cut the red chilli into thin batons and slice these so you end up with 1-2mm cubes.

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Now to chop the mango, if you are using pre-cut cubes then don't worry about this bit, but if not cut around the flattest part of the mango until you feel the resistance from the seed. Then into that cut slide a spoon and gently work it backwards and forwards until the half a mango comes away from that central seed. Repeat for the other side.

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Once the halves are free slice the flesh in a crisscross pattern until the knife meets the inside of the skin. Then you should be able to turn it inside out like a pixelated hedgehog and slice of the little cubes of mango.

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Once you have all that prepped heat a tablespoon of vegetable oil in a saucepan and add the garlic, ginger and chilli. Cook on a low heat for 3 minutes until it softens. Now add in the other spices and salt stirring until you have a grainy paste on the bottom of the pan and they start to become fragrant. Once that is done add in the chopped mango and mix well, frying for a few minutes until the edges of the cubes are softening.

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Now pour in the vinegar and sugar and stir to dissolve the sugar. Bring the pan up to a simmer and continue to cook with the lid on for 30 mins to allow the mango to soften and the flavours to mix.

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After half an hour remove the lid of the pan and crush down some of the cubes with the back of a spoon. You want a good 50/50 mix of pulped mango and small nuggets. Simmer for 10 mins more to slightly reduce and thicken the sauce. it will not get too thick in the pan this will come as the chutney cools.

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Once done remove from the heat and decant into a clean jar, seal then leave to cool on the side before refrigerating until you are ready to eat.

 

It will keep in the fridge for a month or if you want longer you can sterilize the jars by washing in hot water, rinsing then putting the jar in an oven at 150c (300f) for 15 mins and the lid in boiling water for the same time. When you pour in the chutney to the hot jar and seal it you will then get a nice air seal and it will keep in a cupboard then for 1 year. Just refridgerate once opened and eat within a month.

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