Scallop Curry: Mango Chutney

Preparation info
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By Sat Bains

Published 2012

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For the Mango Chutney

  • 150 ml white wine vinegar
  • 100 g sugar
  • 50


Pour the vinegar and sugar into a pan and bring to the boil. Add the shallot, fresh mango and all the aromats.

Bring to a simmer and cook for 2 hours, until the mix is thick and glossy. If the mix gets a little too thick add a little water. When the chutney is ready add the lime zest and juice. Allow to cool, store in an airtight container until needed.