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Mango Chutney

The sweet-sharp, spiced mango preserve that came to Britain from India and now sits beside every curry and cheeseboard. A small jar's worth, simmered until glossy and thick with mustard seed, ginger and chilli.

SidesVeganUnder 400 kcal
47 min15 prep · 32 cookEasy308 kcalper serving
Mango Chutney

Instructions

  1. Peel 1 mango, cut the cheeks and any remaining flesh away from the stone and dice into roughly 1 cm pieces. Wash a small jam jar and its lid in hot soapy water, rinse, then dry it in a 120C oven for 15 minutes so it is sterile and warm when the chutney is ready.
  2. Warm 1 tsp of sunflower oil in a small heavy-based saucepan over a medium heat. Add 0.5 tsp of black mustard seeds and 0.25 tsp of nigella seeds and fry for about 30 seconds, until the mustard seeds crackle and pop.
  3. Lower the heat and stir in 10 g of grated ginger, 1 finely chopped garlic clove and 1 chopped red chilli. Fry for 1 minute until fragrant but not coloured, then add 0.25 tsp of ground turmeric and 0.25 tsp of ground cumin and stir for 10 seconds to bloom the spices.

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Per serving

308kcal
1gprotein
65gcarbs
5gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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