Quick & Easy Mango Chutney

Yum! Just as good alongside the pakoras as it was to cool the fire from the butter chicken. Butter Chicken recipe will be posted soon. 

  So much tastier than shop bought and ready in minutes. I doubt it would keep long, the quantity I made filled the jar just over half full. As you can see there isn’t much left! 

Pour 150mls of white wine or cider vinegar into a saucepan. Add a small finely chopped onion, a clove of grated garlic and a knob of grated ginger. 

Add the seeds from a couple of green cardomon pods; a pinch of salt; a tsp of mustard seeds and some dried red chilli flakes. Chilli depending on personal taste, I used 3/4 of a tsp.

Simmer this until it’s almost dry. Add the chopped flesh of a mango and gently simmer until softened. The mango will release a little juice. Throw in some finely chopped coriander. Then sweeten to taste. If using sugar you need about 80 grams. I used Agave syrup, 3 tblsp.  Taste and add extra sugar or syrup to suit your taste.