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Ginger And Mango Chutney

  • 3 cups
Ginger And Mango Chutney

The difference between a chutney and a relish lies in the texture. A chutney is made from fruits or vegetables and cooked to a pulp whereas in a relish the ingredients are coarsely chopped. And a pickle is fruit or vegetables preserved in spiced vinegar. Over the years the differences have all merged.This chutney is particularly good with Indian meals.


  • 3 whole allspice
  • 1 tsp whole cumin seeds
  • 1 tsp whole coriander seeds
  • 6 cm piece fresh ginger, grated or finely sliced
  • 2 long mild red chillies, deseeded and sliced
  • 1/4 - 1/2 tsp ground turmeric
  • 1/2 cup grated palm sugar
  • 1 cup water
  • 1 kg firm, under ripe mangoes
  • grated rind and juice 2 limes


  1. Dry roast the whole seeds a hot frying pan until they smell fragrant. Do not burn. Add the ginger and chillies cook one minute.
  2. Add the turmeric, palm sugar and water and simmer gently for 5 minutes.
  3. Cut down either side of the mango stone to remove the flesh. It will be shaped like a disc. Holding the mango, skin side down in the hand; use a small knife to cut long thin slices through the flesh, but not the skin. Flip the mango inside out and the slices will stand proud and it will be easy to cut or lift them off.
  4. Add these to the spice mixture and simmer for about 2 minutes. Remove from the heat and cool. Stir in the lime rind and juice just before serving. Serve at room temperature. Keep refrigerated in an airtight container and use within one week.

Cooks Tips

- Use under-ripe fresh mangoes that will not be too sweet or fall to pieces when cooked. - This chutney will freeze well, so it can be made when mangoes are available and frozen in small containers for use during the year. - Use a combination of white sugar and raw sugar for a different flavour.

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