Ashia’s Mango Chutney
Homemade mango chutney takes your Indian curry meal to the next level. Golden fresh mango flavours shine through amongst the complexity of spices. It’s easier than you think to make once you have all the ingredients. Food writer Ashia Ismail-Singer dropped in the Fresh Factory and shared this recipe with us.
2 large mangoes, peeled, stone removed and finely diced
2 tablespoons lime juice
2 tablespoons vegetable oil
1/2-1 teaspoon chilli flakes
1 teaspoon cumin seeds
1/2-1 teaspoon coriander seeds
1/2 teaspoon mustard seeds
180ml white wine vinegar
3-4 tablespoons brown sugar
salt and pepper to taste
- Dice the mangoes and squeeze lime juice over, toss and set aside.
- In a sauce pan or a pot heat the vegetable oil and add spices. Cook for a few seconds, then add sugar and wine vinegar. Let it simmer for 7-8 minutes over low heat.
- Add the mango, season with salt and pepper and leave to cook for a further 7-8 minutes until the mango is silky and the liquid becomes syrupy.
- Cool. Serve with your favourite Indian curry meal.