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.
4-5 mangoes ( you want around 800 grams)
200mls apple cider vinegar
1 medium onion, finely diced
3/4 cup honey
1 teaspoon mustard seeds
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon dried chilli flakes
1/4 teaspoon garam masala
Zest and juice of 1 lime
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.
By Holly Purdy, InnerFight foodie and coach
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