Keyword Indian Mango Chutney, Mango, Mango Chili Chutney, Mango Chutney, Tomato Chutney
Prep Time 10minutes
Cook Time 30minutes
3mangoespeeled and roughly chopped
2red chilisfinely chopped
1tbsp olive oil
3tbspblack sesame seeds
Add oil to a medium saucepan and on medium heat saute the garlic, ginger & chili
Add spices and saute for a further minute
Add mango, sugar, salt & vinegar and cook on low for 30 mins until mangoes are soft. You can leave it chunky or mash with a fork/potato masher for a smoother chutney
Remove from heat and stir in black sesame seeds
the heat level on this is probably just below medium so feel free to add a further chili to liven it up some more
I used R2E2 mangoes in this but truthfully you can use any mango you want. The calypso will prob require a touch more cook time or to be cut into smaller pieces and the honey gold a little less sugar to counteract the taste of them
Once cooled store in an airtight container in the fridge and enjoy this at every chance you get!
If you want a fresher, brighter chutney then you can make it omitting some of the spices/Indian flavours. Leave out the cloves, cardamom, coriander and reduce the cumin by half. Still makes a good chutney but I like the little Indian spice kick in mine.