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Mango chutney (Aam ki meethi chutney)

Romy Gill believes making homemade pickles and chutneys is good for the soul. Try her family recipe for fragrant mango chutney, and serve with all kinds of Indian dishes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 600 g
Course: Side Dish
Cuisine: Vegan
Ingredients Method

Ingredients
  

  • 500 g unripe mangoes about 2, peeled and stones removed, diced into 1cm cubes
  • 20 g fresh ginger grated
  • 1 tsp fennel seeds crushed in a pestle and mortar
  • 1/2 tsp nigella seeds
  • 1 tsp chilli flakes
  • 1/2 tsp salt
  • 1 tbsp rapeseed oil
  • 75 g demerara sugar
  • 50 ml white wine vinegar

Method
 

  1. In a large bowl mix the diced mangoes with the grated ginger, seeds, chilli flakes and salt, then leave to rest for 15 minutes.
  2. Heat the oil in a pan, then add the mango mixture. Cook for few minutes, then add the sugar and vinegar, mix and cook for 10 minutes on a low heat, stirring occasionally so the mangoes don’t stick to the pan.
  3. After 10 minutes mash the mixture roughly, cover the pan and cook for another 10 minutes on a low heat. Take off the heat.
  4. Pour the hot chutney into the warm, sterilised airtight jar(s). Enjoy with Indian food or simply a slice of toast.