Mango chutney
Unripe mangoes make a better chutney than ripe ones. I remember my dad saying that their sourness improves the texture and taste of the chutney.
Ingredients
- Sunflower oil30 ml
- White wine vinegar60 ml
Instructions
4 steps- 1
Heat the oil in a pan over a medium heat. Once hot, add the nigella and fennel seeds. When they start to sizzle, add the chilli flakes and ginger and mix well.
- 2
Add the diced mangoes and cook for 5 minutes, stirring occasionally.
- 3
Add the salt, sugar and vinegar and cook for 15 minutes or until the mangoes are tender but not mushy - you may need to cook for a little longer. If you like a smoother chutney, you can mash it with a potato masher.
- 4
Leave to cool slightly before spooning the chutney into a clean glass jar (see recipe tip).
Nutrition
1 serving ≈ 550 g
Nutrition values are estimates. - means data is unavailable.
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