Mango Chutney
Servings Makes 2 x 250ml jars
Prep time
10 minsCook time
15 minsTotal time
25 minsIngredients
Method
- To sterilise jars , wash and rinse thoroughly then stand them upright on a baking tray. Place in oven at 110°C for around 15 minutes or until jars are completely dry. Rinse lids in boiling water.
- In a food processor or blender, add mango, onion, garlic, cumin seeds, salt, turmeric and chilli powder. Blend to a smooth paste.
- Heat oil in a saucepan over medium heat. Add mustard seeds and cook, stirring regularly, until seeds are popping. Add asafoetida and when dissolved, add mango paste and palm sugar and mix to combine. Continue cooking, stirring occasionally, until mixture reaches a jam-like consistency. Adjust seasoning/spices if desired.
- Ladle chutney into hot jars, seal with lids and leave to cool.
- Serve in a ramekin with a garnish of fresh coriander.
Simon says ...
Serve as part of a vegetarian Indian meal alongside Swati’s Spicy Potatoes and Swati’s Mum’s Dahl.
Asafoetida is a flavour enhancer. It is available online and from Indian food stores and some supermarkets, but don’t worry too much if you can’t find it as it won’t affect the flavours.
Chutney will keep for up to 2 weeks in the fridge.