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Mango chutney recipe
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45 ratings
A delicious tangy and sweet homemade mango chutney that's packed with aromatic hints of ginger, clove and cumin. This chutney is a real traditional Indian favourite and is delicious as a spread, dip or served with poppadoms and curries. See method
Ingredients
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 tsp ginger, finely grated
- ½ tsp cumin seeds
- ½ tsp chilli powder (optional)
- 2 cloves
- 400g mango flesh, roughly chopped
- 125ml white wine vinegar
- 125g sugar
Each serving contains
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Energy
150kj
35kcal
2%
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Fat
1g
1%
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Saturates
0g
1%
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Sugars
8g
8%
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Salt
trace
0%
of the reference intake
Carbohydrate 7.7g
Protein 0.2g
Fibre 0.7g
Method
- Heat the oil in a heavy-bottomed saucepan. Add the onion and cook over a medium low heat for 5 mins until soft. Add the garlic and ginger and cook for 2 mins more. Stir through the cumin, chilli (if using) and cloves and cook for a minute.
- Add the mango, vinegar and sugar. Cook until the sugar has dissolved. Reduce the heat to low. Cook for another 45 mins to 1 hr, stirring often towards the end of the cooking time until the chutney has reduced down to a jammy consistency. Season with a little salt, if you like.
Tip: This chutney can be kept in the fridge for two weeks, or, if transferred into carefully sterilised and sealed jar, will keep several months.
See more Indian recipes