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Mango Chutney Blend
  • Mango Chutney Blend
  • Mango Chutney Blend
  • Mango Chutney Blend
  • Mango Chutney Blend
Mango Chutney Blend

Mango Chutney Blend
£1.79
  • Wow your dinner guests with this classic condiment!
  • Ingredients: cumin, brown MUSTARD, nigella, fenugreek, coriander, Kashmiri chilli, chilli
  • Contains 1 portion (1 tbsp) - serves 4
  • Your recipe card will be emailed to you after you checkout, or download here!

Save 10% when you buy 4 or more one-portion seasonal blends in any combination!
More Info

Making your own mango chutney is incredibly satisfying, and the sweet, spicy flavour and rich golden colour will be sure to wow your dinner guests! The key is to find a fairly ripe mango as this will give you the best flavour, as well as breaking it up slightly as it cooks to create variations in texture from smooth and jammy to tender bite-size chunks.
Recipe

Mango Chutney Recipe

You Need:

1 medium mango (or 200g ready-prepared) - roughly chopped
70g sugar
3 tbsp vinegar (white wine or cider vinegar is best)


Method:

Simmer the mango with the sugar, vinegar, MANGO CHUTNEY BLEND, ¼ tsp salt and a splash of water, mashing the mango pieces up as they soften, for 20 minutes or until the chutney is thick and starting to caramelise (it’s ready when you stir a spoon through the centre and it leaves a trail)

Leave to cool for 15 minutes before serving (the chutney will also keep for several days in the fridge)

Heat rating: 3/5
Spices included

MANGO CHUTNEY BLEND (1 portion = 1 tbsp): cumin, brown MUSTARD, nigella, fenugreek, coriander, Kashmiri chilli, chilli

May contain CELERY and SESAME. Allergens are listed in CAPITALS

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R
Robin Anderson
The result was delicious

I usually make my mango chutney using the recipe from How to be a Curry Legend (p.202), but I recently tried the Mango Chutney Blend from the chutney bundle. It definitely measures up. My mango wasn’t quite ripe, so I cooked it a little longer, which made the chutney stickier and darker. The result was delicious, sweet, fruity, full of flavour, with a satisfying kick.

Robin Anderson review photo
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