I really love Indian food! My husband and I were such frequent customers of our amazing local Indian takeaway, that they’d always want a chat about how our family was before taking the order. We were there particularly often in the few months following the births of our 3 children. Sleep and time to cook were both lacking during that wonderful, daunting, beautiful, exhausting time – and curry came to the rescue 🙂
So recreating the various things that we used to enjoy together is becoming a labour of love, and mango chutney has been something I’ve missed! I tried to buy a jar from the shops but there wasn’t a single one that was free of allergens for me, plus they were all full of sugar. Making my own was the only way.
I had been planning this recipe for a couple of months, so when a dear friend came round with a gift of 3 deliciously ripe mangoes the plan came to fruition (pun not intended!), though one we ate so it didn’t make it into the chutney…
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bowl
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- 1/2 tbsp odourless/mild coconut oil
- 2 cloves garlic crushed
- 1/2 tsp dried ginger
- 1/2 tsp ground coriander
- 1/2 tsp mustard seeds
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 1 tsp garam masala
- 1/4 tsp salt
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 tbsp apple cider vinegar
- 1/2 cup maple syrup
- 2 mangoes very ripe and chopped into small pieces
Ingredients
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- Melt the coconut oil in a saucepan and fry the garlic and spices for about one minute.
- Add all the rest of the ingredients and bring to the boil. Simmer on low for about 30 minutes until the pieces of mango have blended into the sauce.
- Serve with any meal of your choice!
I love mango chutney with all kinds of crazy things (in the photo are my potato rostis with lots of broccoli, it was super-yummy!), but I guess it goes particularly well with curry!
We liked this so much that I only had a tiny bit left to store (and that didn’t last long either):
