10 January 2013,20:56 by

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Chutneys are usually served as an accompaniment to curries but this one is particularly nice when served in a cheese sandwich or as a dip with poppadums.
Makes :
2 cups

Preparation Method :

  • Use a sharp knife to cut two thick slices from either side of the large flat stone (pit) of the mango.
  • Make criss-cross cuts in the flesh on each slice and then turn inside out. The cubes of flesh will stand proud of the skin. Cut these off close to the skin. Cut the remaining flesh from around the stone.
  • Pour the vinegar into a pan, and add the chillies, cloves, peppercorns, cumin and onion seeds, salt, and sugar.
  • Place over low heat and simmer to infuse (steep) the spices in the vinegar for about 15 minutes.
  • Add the mango, ginger and garlic peel, if using. Simmer until the mango is mushy and most of the vinegar has evaporated.
  • When cool, pour into sterilized bottles. Cover and leave for a few days before serving.


  • 2 tablespoons malt vinegar
  • ½ teaspoon crushed dried chillies
  • 6 cloves
  • 6 peppercorns
  • 1 teaspoon roasted cumin seeds
  • ½ teaspoon onion seeds
  • Salt
  • 200 grams granulated sugar
  • 450 grams green (unripe) mangoes
  • 2 inch piece fresh root ginger, thinly sliced
  • 2 garlic cloves, crushed thin rind of 1 orange or lemon (optional)

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