A delicious, quick mango chutney recipe, packed with spices and sweet, fragrant mango.
Servings: 1 jar
- 1 tsp cumin seeds
- 1/2 tsp yellow mustard seeds
- pinch chilli flakes
- 2 medium shallots (finely diced)
- 2 cloves fresh garlic (finely minced or crushed)
- 1/2 tsp fine sea salt
- 175 ml white wine vinegar
- 400 g mango - fresh or frozen (peeled and diced)
- 60 g sugar
Place a medium saucepan over a medium/low heat and add the spices. Toast them carefully until the seeds begin to burst (around 30 seconds)
Add the shallots, garlic and salt. Give the pan a quick stir then add the vinegar. Bring to a boil and then reduce heat to a simmer until almost all the moisture has evaporated - around 5 mins.
Add the mango and cook for a further 2 minutes until the mango begins to soften but still holds its shape. Finally add the sugar and cook for a further five minutes, stirring constantly.
If jarring, make sure you have a medium sterilised glass jar ready to go. While hot, add the chutney to the jar and screw on the lid. Allow to cool fully. If serving straight away, allow to cool and enjoy!