Pakistani Mango Chutney
Slow-cooked spiced chutney that uses the firmer mangoes from the back of the carton.
Ingredients
- 1 kg firm mango flesh, diced
- 200 g jaggery or soft brown sugar
- 150 ml white wine vinegar
- 1 tbsp grated ginger
- 1 tsp nigella seeds
- 1 tsp chilli flakes
- 1 tsp salt
Method
- Combine everything in a heavy pan and bring to a simmer.
- Cook gently 45 to 60 minutes, stirring occasionally, until thick and jammy.
- Decant into sterilised jars and seal. Keeps refrigerated for 6 weeks.
Get a fresh carton
This recipe shines with peak-season Pakistani mangoes. Check the live next dispatch and expected delivery before ordering.
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