Mango Chutney

When fruit is cheap in the shops, it’s a great time to make pickles and chutneys. This recipe makes a mellow mango chutney, but it is easy to really spice it up!

Nutrition Facts

Servings: per 15 g (1 tbsp)

Amount Per Serving % Daily Value*

Calories 36 1%

Calories from Fat 0

Total Fat 0.1g 0%

Saturated Fat 0.0g 0%

Unsaturated Fat 0.0g

Trans Fat 0.0g

Total Carbohydrate 9.0g 3%

Dietary Fibre 0.5g 2%

Sugars 8.1g

Protein 0.2g 0%

Cholesterol 0.0mgs 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

3 mangoes, peeled and chopped
350 g (12 oz) sugar
125 ml (4 fl oz) white vinegar
4 tbsp garlic & ginger paste
4 cloves
4 black peppercorns
1 tsp kalonji (nigella seeds)
½ tsp cumin seeds

Instructions

Put the vinegar into a pan together with the sugar, seeds, peppercorns, and cloves. Bring to the boil and simmer for 10 minutes.
Turn off the heat and allow to cool for 5 minutes.
Add in the mango and the garlic & ginger paste. Stir and simmer on a low heat for about an hour or until the mango becomes soft.
Leave to cool slightly, then pour into hot, clean, sterile jars.

Titli’s Tips

The quantities given here should make two 1lb (450 g) jars of chutney.

To make a spicy version of this chutney use 12 cloves, 12 peppercorns, 2 tsp of cumin seeds and crumble in 4 dried red chillies.

This chutney can be eaten with just about anything you like. Eat it with a curry to give a sweet contrast, or eat it with cheese on toast!