Fresh mango chutney

Fresh mango chutney

By
From
I Love Curry
Makes
one largish bowl
Photographer
Jonathan Gregson

The typical mango chutneys you find in Indian restaurants are made from unripe green mangoes but, as these are hard to find, I decided to come up with my own recipe for a fresh mango chutney. It is delicious, spicy and fruity.

Ingredients

Quantity Ingredient
2 teaspoons vegetable oil
2-5 dried red chillies, or to taste
1 teaspoon cumin seeds
1 teaspoon fennel seeds
180ml white wine vinegar
40-50g sugar, (depends on the sweetness of the mangoes)
salt and a little black pepper, to taste
2 large ripe mangoes, peeled, stoned and cut into pieces

Method

  1. Heat the oil in a saucepan and add the whole chillies, cumin and fennel seeds. Once the cumin is aromatic (a matter of seconds) and the chillies are darker, add the vinegar, sugar, 160ml water and a little salt and pepper. Simmer for six or seven minutes. Add the mango and cook for six or seven minutes more, or until the mango is soft and easy to mash.
  2. Mash half the mango pieces into the chutney and mix well. It should be thick, but not jammy. Serve hot or cold.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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