Fresh Mango chutney, nothing beats it for adding to a antipasto plate, or along side a curry, or mixing through some fresh rice.
Enjoy it in a freshly made roll for lunch with some lovely cheese.
You can increase the heat by increasing the curry powder up to a 1 teaspoon, try it as this and then adjust the next time you make it if you would like it hotter.
1 red onion – if you don’t have one use a white but red is better
2 large mangoes – 700g peeled mango roughly chopped large pieces – see video below for maximum flesh
30g apple cider vinegar
1/4 tsp ground cloves
1/2 tsp mixed spice
1/2 tsp curry powder
1 tsp ground ginger
Chop onion 3 secs at speed 5
Add in Mango and and chop a further 3 secs at speed 5 – if you want it smoother then do it for a bit longer
Add in everything else
Cook 30 minutes at temp 100 C speed 2 reverse with the MC out and simmer basket on top
Pour into sterilised jars and try not to eat all at once ?
Want to get the maximum amount of flesh from your mango ? Check this video for how to peel and remove flesh