The mango chutney that you buy to go with curries or get served in Indian restaurants may be delicious, but it’s loaded with sugar. This version doesn’t use any added sugars or sweeteners, as the dried mango offers plenty of sweetness. Try serving this with my Cauliflower “Rice” Kedgeree with Smoked Mackerel.
Makes 1 jar
75g dried mango, chopped (I use scissors to do this)
1/2tbsp apple cider vinegar
1/2tsp ground cumin
1/2tsp ground coriander
1/2tsp curry powder
Juice of 1/2 lime
1tsp fenugreek seeds, crushed
The seeds removed from 3 cardamom pods
1.) Add everything to a saucepan and bring to the boil.
2.) Reduce the heat and simmer until the liquid is reduced and the mixture becomes sticky and chutney-like.
Store in the fridge. Enjoy!