I walked past the little fruit and veg shop at the end of my street yesterday and he had fresh little Alphonso mangoes out the front, begging me to take them home. Of course I couldn’t resist!
Being mad for condiments and sauces, I set straight to work turning them into chutney. I made this with the thought of it being a yummy side for a curry, but after tasting it, I think it would be awesome on some grilled fish or chicken too.
Don’t be daunted by the thought of making your own chutney. It’s a pretty straight forward process and less time consuming than you think.
Method
Peel and chop your mango into cubes.
Put your vinegar and diced onion in a saucepan and simmer for 5 minutes until onion is soft.
Heat your mustard seeds in a dry pan until they begin to pop, then add them, along with the mango, to the onion and vinegar. Simmer on a medium heat for several minutes, stirring often, softening your mango.
Add the honey and spices, zest and juice. Combine well and simmer on a low heat for 15-20 minutes until it reduces and looks syrupy.
Remove from heat and let it cool slightly. It will thicken more on standing.
Pop into a jar and into the fridge.
Makes 2 cups.
