South Indian Mango Chutney
It's no secret that we do love a curry, and it is always the sides and pickles that make any dish sparkle.
Mangos were on offer when I was in the supermarket, and it seemed rude not to make our own version of Mango Chutney. This Mango Chutney has a spicy finish and uses our new Sri Lankan Curry Powder as the aromatic part for a complex flavour-bomb of sunny goodness!
We used a couple of dried habanero chillies which added a great heat and fruitiness to the chutney but you can experiment with various chillies and heat levels.
- 2 Tbsp rapeseed oil
- 4 heaped tsp fresh ginger, diced
- 4 heaped tsp fresh garlic, diced
- 1 Red onion, finely diced
- 5 heaped tsp Sri Lankan curry powder
- 1 red chilli (add chilli to taste)
- 200g Demerara or coconut sugar
- 750g Fresh Mango chunks, no bigger than 1/2 inch
- 285ml Apple Cider Vinegar
- Juice of 2 Limes
- 2 tsp sea salt
On a medium heat, add the oil to a saucepan, then add the red onion, ginger, garlic and Sri Lankan Curry Powder and fry until softened and aromatic.
Next, add the diced red chilli and mango, apple cider cider vinegar and the lime juice and bring to a simmer, then add the sugar, stirring to dissolve.
The cook time is around 1.5hrs on a medium bubble, and the end result should be quite jam like. Add salt and seasoning to taste.
Makes 800ml and should be kept in the fridge in a sealed container.