Hot mango chutney

Preparation info
  • Makes

    500 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

Another essential condiment to serve with a curry and rice, but use it sparingly because its flavour packs a punch!


  • 1 tablespoon sea salt
  • 1 kg green mangoes, peeled and diced
  • 6 lar


Sprinkle salt over mango and set aside for 30 minutes. Dry-roast chillies over gentle heat until fragrant. Cool, then grind to a fine powder. Heat chilli oil in a frying pan and cook mustard seeds until they pop, then add garlic, ginger and spices and fry until fragrant. Add vinegar and sugar and bring to a boil, then reduce heat and simmer for 10 minutes. Stir in mango, then cook over low heat