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Chunky Mango Chutney

Indian mangos are in season at the moment. I always try to cook with seasonal ingredients when they are at their best.
Create this tongue tingling chutney with sweet fragrant Indian mangos, tangy tomatoes and dry chilli flakes.


1 x Large ripe Indian mango (remove stone and dice)

2 x Medium ripe tomatoes (remove seeds and dice)

2 x Whites of spring onions (chopped)

1/2 tsp chilli flakes

Salt to taste

For Tempering

1 tbsp Sunflower oil

1/2 tsp Mustard seeds, 1/2 tsp Cumin seeds, 1/2 tsp Fennel seeds, 1/2 tsp Nigella seeds


Heat oil in a pan and add the tempering spices. Allow to sizzle for 30 seconds.

Add the remaining ingredients and mix well and cook for 3 – 4 minutes.

Taste to check flavour, add extra salt or chilli to taste.

Perfect served with seafood.

Can be stored for up to 1 week in the fridge.