Hot mango chutney

    40 min

    I had a recent clear out of my larder and found an out-of-date tin of mango slices. Not wanting to throw it away I concocted this chutney recipe.


    Wiltshire, England, UK
    5 people made this

    Makes: 1 jar

    • 1 onion, finely chopped
    • 1 knob butter
    • 1 (425g) tin mango slices in syrup, drained
    • 30g preserved stem ginger, finely chopped
    • 225ml (8 oz) white vinegar
    • 115 g (4 oz) demerara sugar
    • 1 1/2 teaspoons hot curry powder
    • 2 star anise
    • 2 cardamon pods
    • 1/2 teaspoon cumin seeds
    • 1/2 teaspoon fennel seeds
    • salt and pepper

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Lightly fry the onion in a little butter until softened.
    2. Add the chopped mango slices and the finely chopped ginger followed by the vinegar and sugar. Stir until the sugar is dissolved.
    3. I use an old device designed for making a single cup with loose tea but is very useful for adding pickling spices. Alternatively you can wrap the star anise, the cardamons and the seeds in a piece of muslin. Add to the pot along with a little salt and pepper and simmer until the mixture thickens, about 30 minutes.
    4. Pour into a clean and sterilised jar and seal tightly.


    Some may find this too hot so simply reduce the amount of curry powder.

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