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Mango chutney Recipe

A quick, zingy mango chutney for serving alongside other relishes with poppadoms

  • Preparation
  • Cooking time
  • Rest time
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Pour people
  • Mango(s) : 1 whole
  • Fresh mint : 0.5 bunch
  • Banana shallot(s) : 1 whole
  • Green chilli(s) : 1 whole
  • Water : 200 ml
  • Maldon salt : 6 pinch(es)
  • Garam masala : 10 g
  • Ground turmeric : 5 g
  • Rice wine vinegar : 10 ml
  • Sunflower oil : 10 ml
  • ETAPE 1

    Peel and dice the mango.

  • ETAPE 2

    Peel and finely dice the shallot.

  • ETAPE 3

    Remove the woody tail from chilli, cut in half lengthwise. Scrape out the pith and seeds, if necessary. Finely dice.

  • ETAPE 4

    Heat a saucepan until hot and add a splash of sunflower oil.

  • ETAPE 5

    Sweat the shallot until translucent, then add the chopped chilli. Cook for a further for 2 minutes, then add the ground spices and cook for anither 3 minutes.

  • ETAPE 6

    When the spices are absorbed into the shallots, add the rest of the ingredients, except the mint.

  • ETAPE 7

    Cook over a medium heat until the mixture thickens, about 8 minutes.

  • ETAPE 8

    Remove from the heat, allow to cool and mix in the chopped mint.

Chef's tip

«You may want to add a little sugar to balance the vinegar - this really depends on how ripe and sweet your mango is.»

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