Chris and I LOVE cooking a good curry. We also love all the Indian-style starters/appetisers too. And what goes really well with all of that? Thats right, Mango Chutney! This recipe is actually another one of Chris’s creations. He made a batch whilst I was out one day and when I came back the house smelled AMAZING!. If you like curries and Indian-style cooking then I definitely recommend getting some ghee. We use it in nearly all our Indian-style dishes from our favourite Chicken Madras to Onion Fried Rice. This is a really simple mango chutney recipe: You can leave the mango chutney with larger chunks of mango or you mash it up with the back of a fork or… 👩🍳PRO TIP use a potato masher to mash up the large pieces of mango so you have a finer chutney. Change this up by varying the amount of spices to suit your tastes, you could even add a freshly chopped chilli or a teaspoon of minced ginger to give the mango chutney a kick of heat.
🍯 How to store Mango Chutney
You want to store the mango chutney in sterilized jars with a sealed lid.
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I use 250ml (8.5oz) Kilner jars <affiliate link. They can be kept in sealed jars in the refrigerator unopened for around 2-3 months. Once opened, so long as it’s kept covered and refrigerated in between uses, it should last around a month. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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