Mango & Ginger Chutney

Method

Sauté the onion and ginger with a splash of water in a saucepan over medium heat until the onion is translucent. Add the rest of the ingredients, stir to combine and bring to boil.

Simmer uncovered over medium heat for 45 minutes, stirring occasionally, adding a little water if needed so not to stick to bottom of the saucepan.

Remove from heat and set aside to cool before blitzing a few times with a hand help blender until it resembles a chunky chutney consistency.

Store in an airtight jar in the fridge for up to a week.

Ingredients

3 1/2 cups / 450g Mango - fresh or frozen chunks

1 small Red Onion, finely diced

1 tbsp Ginger Root - freshly grated

1 tsp Allspice Powder

1 tbsp Apple Cider Vinegar

3 Dates, pitted and chopped

1/2 tsp Chilli Flakes

1/2 tsp Coriander Seeds, crushed

1 tsp Curry Powder

100ml Water

Serves: Makes 8-10 servings

Dietaries: GF, Vegan

Method

Sauté the onion and ginger with a splash of water in a saucepan over medium heat until the onion is translucent. Add the rest of the ingredients, stir to combine and bring to boil.

Simmer uncovered over medium heat for 45 minutes, stirring occasionally, adding a little water if needed so not to stick to bottom of the saucepan.

Remove from heat and set aside to cool before blitzing a few times with a hand help blender until it resembles a chunky chutney consistency.

Store in an airtight jar in the fridge for up to a week.

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