Mango Chutney

Name: Mango Chutney
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes: 300 ml/10½ fl oz/scant 1¼ cups
Ingredients: 1 green chilli, finely chopped (no need to deseed); 4 cm /1½ in piece of root ginger, peeled and very finely chopped; 1 tbsp sunflower oil; 1 small onion, finely chopped; 1 tbsp coriander seeds; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 4 tbsp white wine vinegar; 4 tbsp soft light brown sugar; 8 cloves; 1 large ripe mango, stoned and diced

Preparation info

Makes:
300 ml

Difficulty
Easy
Ready in
40 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

A spoonful of this lightly spiced fresh mango chutney perks up curries, but is equally good served with cheese and crusty bread. Peaches, nectarines or pineapple would work as well as the mango, so feel free to adapt depending on what fruit you have available.

Ingredients

1 tbsp coriander seeds
1 tbsp sunflower oil
1 small o

Preserve
Vegan
Gluten-free

Method

Toast the coriander seeds in a large, dry frying pan over a medium-low heat for 2 minutes, or until aromatic. Lightly crush with a pestle and mortar or the end of a rolling pin. Leave to one side.
Heat the oil in the frying pan over a medium heat. Add the onion and fry for 7 minutes until tender but not coloured. Stir in the chilli, ginger and cloves, then add the