Mango chutney recipe
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- Serves 25 (based on 1 tbsp per person)
- 20 mins to prepare and 1 hour to cook
- 35 calories / serving
- Dairy-free
- Vegan
- Vegetarian
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
- Energy
- 150kJ 35.0kcal
- Fat
- 1g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 8g
of the Reference intake
Carbohydrate 7.7gProtein 0.2gFibre 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.
- See more Indian recipes
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.
