RecipesSauces, Chutneys, Pickles And Jams

Fairtrade Mango Chutney Recipe

This makes loads and is great with cheese and cold meats, on jacket potatoes and with curries and dahls.

Vegetarian
Fairtrade Mango Chutney Recipe
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Ingredients

For the recipe:
  • 2.5cm Cube of Ginger peeled and finely sliced
  • 2tbs Sesame Oil or Vegetable Oil
  • 1 to 2 tsp of Chilli Flakes depending on how hot you like your chutneys to be
  • 2 Good size Garlic Cloves mashed to a pulp
  • 1 tsp Salt
  • 2 tbs Brown Sugar
  • 200g Tropical Wholefoods Organic Fairtrade Mango
  • ½ tsp Organic Panch Phora

This makes loads and is great with cheese and cold meats, on jacket potatoes and with curries and dahls. Works equally well using Tropical Wholefoods Fairtrade sun dried apricots and Tropical Wholefoods chewy banana chips instead of the dried mango. The recipe was sent in by our lovely friends at Tropical Wholefoods.

Method

01
First soak your dried mango in enough water to submerge it. Leave for 20 minutes. Drain, keeping the soaking liquid
02
Then roughly puree the soaked fruits.
03
Heat oil in a heavy pan. When hot put in your ½ teaspoon of Panch phora spice mix. Let spices pop and sizzle for a few seconds only.
04
Now put in the chilli flakes. Stir once and put in ginger and garlic. Stir for 5 seconds.
05
Now add the soaked pureed fruits, salt, sugar and about a cup of the soaking liquid.
06
Simmer on a low flame until the chutney begins to thicken and take on a glazed look (about 15 minutes.) If the chutney looks dry, add some more of the soaking liquid.
07
Serve at room temperature. Store in a jar in the fridge.