I adapted this recipe from one I found in Julie Sahni’s Indian cookery book, ‘Savouring India’. If you’re looking for a good Indian cookery book, please buy this one – its absolutely excellent!
My parents tell me that if my job prospects ever die out that this recipe is the key to my fortune! I hope you enjoy it too and if you ever spy a chutney jar on your local supermarket shelf with my grinning face looming down from it at you, be a mate and stick it in your basket! Great with curry but equally as delicious in a sandwich or as a side with ham or salty cheese!
My parents tell me that if my job prospects ever die out that this recipe is the key to my fortune! I hope you enjoy it too and if you ever spy a chutney jar on your local supermarket shelf with my grinning face looming down from it at you, be a mate and stick it in your basket! Great with curry but equally as delicious in a sandwich or as a side with ham or salty cheese!
Ingredients: makes about 2 cups/500g
1 tbsp vegetable oil
1 tsp cumin seeds
2-inch piece fresh ginger, peeled and julienned
2 medium medium ripe mangoes, peeled, pitted and cut into 1/2 inch pieces
2 fresh hot green chiles, thinly sliced
2 tbsp fresh lemon juice
90g sugar
1/4 tsp salt
Method:
1. In a small pan over medium-high heat, warm the oil. When hot add the cumin and fry, stirring until lightly coloured, around 30 seconds.
2. Add the ginger and stir for about 30 seconds. Add the mango, chiles, lemon juice, sugar and salt. Mix and reduce the heat to low.
3. Cook, stirring occasionally, until the mango is translucent, round 15 minutes. Serve hot, at room temperature or chilled. Can be kept for around 5 days.
1 tbsp vegetable oil
1 tsp cumin seeds
2-inch piece fresh ginger, peeled and julienned
2 medium medium ripe mangoes, peeled, pitted and cut into 1/2 inch pieces
2 fresh hot green chiles, thinly sliced
2 tbsp fresh lemon juice
90g sugar
1/4 tsp salt
Method:
1. In a small pan over medium-high heat, warm the oil. When hot add the cumin and fry, stirring until lightly coloured, around 30 seconds.
2. Add the ginger and stir for about 30 seconds. Add the mango, chiles, lemon juice, sugar and salt. Mix and reduce the heat to low.
3. Cook, stirring occasionally, until the mango is translucent, round 15 minutes. Serve hot, at room temperature or chilled. Can be kept for around 5 days.
