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Hot Mango Chutney - Recipe

Perfect partner for poppadums, naan and rice.

Nice and spicy chutney to accompany curries or cold meats

This chutney really embraces the traditional Indian flavours found in curries, but is sweeter and less sour than many of the Mango Chutneys found in Indian households. Nevertheless, it still packs some heat and will satisfy chilli lovers. It works well with a Balti and hotter dishes too. You can rework the traditional Ploughmans Lunch and try a little next to your favourite ham or cheese!


- 450g-500g or semi-ripe Mangoes
- 100ml of Cider Vinegar
- 150g Coconut Palm Sugar
- 58g Raisins
- ¼ tsp Ground Cinnamon
- ¼ tsp Ground Allspice
- ¼ tsp Ground Ginger
- ¼ tsp Ground Cloves
- ¼ tsp Ground Nutmeg
- 1 small clove garlic or 1 level tsp of Garlic Paste
- 1 tsp of freshly grated Root Ginger or Ginger Paste
- 2 or more large dried Chillies, with seeds and ripped into small pieces
- 1 small onion, chopped
- 2 pinches of salt

How to Make the Chutney

1) Place the Cider Vinegar, Salt, Coconut Sugar, Chilli pieces, Cinnamon, Ginger, Allspice, Cloves and Nutmeg powders all into a saucepan. Bring to the boil, stir and leave to gently boil for around half an hour.

2) Stir in the Onions, Garlic, Raisins and Root Ginger/Ginger Paste and gently boil for another half an hour.

3) Peel the Mango/Mangoes and slice off rough bite-sized pieces until you have around 450g-500g. Add to the saucepan, stir and reduce the heat. Allow the entire mixture to simmer for around half an hour or until you have a thickish consistency.

4) Set aside to cool a little, say 10-15 minutes. Then spoon into a large sterilised jar or some little minatures, leaving a little space at the top of each jar. Seal. You can keep some chutney back to eat now, but the flavours will develop if you leave for a few weeks in the unopened jars.

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