Mango and chilli chutney

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Preparation info

    • Difficulty

      Easy

Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

This fruity chutney can be kept in the fridge for several days and, indeed, will improve with keeping.

Ingredients

  • 6 small red shallots, finely chopped
  • vegetable or coconut oil
  • 10 dried or fresh red chillies, chopped
  • 2 semi-ripe mangoes, peeled and coarsely chopped
  • 5 cm/2 inch piece of root ginger, peeled and very finely chopped
  • sugar
  • salt

    Method

    1. Sauté the shallots in some oil until they are soft and translucent and slightly golden.
    2. Stir in the chillies and continue cooking until they are soft and well mixed with the shallots.
    3. Stir in the chopped mango and ginger and season to taste with sugar and salt, then simmer until you have a typical chutney consistency. Allow the chutney to cool and then refrigerate.