This homemade mango chutney is the perfect addition to curries, served with crackers or even as a glaze on top of grilled vegetables!
I've always bought mango chutney in supermarkets to pair with curries before I realised how simple it was to make my own at home! Now I don't think I could go back!
I paired this with my creamy cashew mango coconut curry, and it was perfection! I highly recommend trying it for yourself!
You can find the video on how I made this chutney here, along with many more meat-free meals and egg-free, dairy-free and vegan-friendly bakes!
- HOMEMADE MANGO CHUTNEY -
You will need:
- 1 shallot
- 3 garlic cloves
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp nigella seeds
- 1/4 tsp chilli flakes
- Pinch salt
- 175ml rice vinegar or white wine vinegar
- 400g fresh mango
- 60g sugar
Method:
Dice the shallot and garlic cloves.
Add the olive oil to a pan on medium heat.
Add the diced shallot and garlic and cook until fragrant for around 3 minutes.
Add the cumin seeds, mustard seeds, chilli flakes, nigella seeds and salt to the pan. Toast the seeds for 30 seconds before pouring the rice vinegar into the pan.
Turn the heat up to high and boil the vinegar, and then reduce the heat to a simmer until the moisture has evaporated. This should take around 5-6 minutes.
Chop the mango into small cubes and add it to the pan, cooking until softened.
Add the sugar to the pan, stirring continuously and allowing it to cook for a further 4 minutes.
Allow the chutney to cool before storing it in a jar! This could be a perfect Christmas gift or paired with a delicious curry.
- 1 shallot
- 3 garlic cloves
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp nigella seeds
- 1/4 tsp chilli flakes
- Pinch salt
- 175ml rice vinegar or white wine vinegar
- 400g fresh mango
- 60g sugar
Method:
Dice the shallot and garlic cloves.
Add the olive oil to a pan on medium heat.
Add the diced shallot and garlic and cook until fragrant for around 3 minutes.
Add the cumin seeds, mustard seeds, chilli flakes, nigella seeds and salt to the pan. Toast the seeds for 30 seconds before pouring the rice vinegar into the pan.
Turn the heat up to high and boil the vinegar, and then reduce the heat to a simmer until the moisture has evaporated. This should take around 5-6 minutes.
Chop the mango into small cubes and add it to the pan, cooking until softened.
Add the sugar to the pan, stirring continuously and allowing it to cook for a further 4 minutes.
Allow the chutney to cool before storing it in a jar! This could be a perfect Christmas gift or paired with a delicious curry.
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