Easy, Delicious Mango Chutney (Vegan, Gluten Free)
I love Mango, to me it tastes like nectar from the gods and I honestly prefer it to candy. Whilst I have always been a fan of the mix of sweet and salty, fruit in savoury recipes just doesn’t work for me. I do however think, fruit and spice goes well together, almost a counter balance of fiery and cooling (similar to me and Mr B)
This is a quick recipe for mango chutney that can be used as a condiment on anything, from Indian samosas to grilled vegetables/chicken. The best thing about this recipe is that it gets better with time, as the longer you leave it, the more the flavours infuse, so you can make a big batch and use it to spice up your dishes for months to come.
Ingredients
- 1 cup peeled and grated unripe mango
- ½ cup chopped onions
- 2 tsp. honey or raw sugar (more or less to taste)
- ½ tsp. cayenne pepper (increase if prefer more spice)
- ½ tsp. ground cumin
- ½ tsp. salt
- 2 tsp. almond oil/neutral oil
- ¼ tsp. black mustard seeds
Method
- In a small bowl, combine the mango and onion and mix well
- Add the sugar, cayenne, cumin and salt. Taste the mixture. You want a good balance of hot, salty, tart and sweet so adjust accordingly as the tartness/sweetness of the mango may vary
- In a small saucepan, over a high heat, heat the oil and when it starts to shimmer, add the mustard seeds. Once they have popped take them off the heat and add the seeds and infused oil to the mixture
- Let the flavours blend for 10-15 minutes before serving
- The longer the flavours sit together the more infused they become, so I tend to make this a few days ahead
- Refrigerate and you should be good for at least a few weeks/months
