Our Recipes

Spiced Mango & Tomato Chutney

20 prep.

20 cooking

Serves 2-4

Gluten Free

Ingredients

  • 1 red capsicum
  • 2 long red chillies
  • 1 bunch coriander
  • 2 tbs vegetable oil
  • 1 tbs garam masala
  • 1/2 tbs turmeric
  • 1 tbs mustard seeds
  • 3 mangos
  • 4 tomatoes
  • 1 cup caster sugar
  • 1 cup white vinegar
  • 1 tbs salt
  • Zest and juice of 2 limes

20 prep.

20 cooking

Serves 2-4

Method

Sweat down the capsicum and chilli in the veg oil over a medium heat. Roughly chop the stems and the root of the coriander, add them to the pan and cook out until the capsicum has softened. This should take around 10 minutes. Time for the spice. Add the garam masala, turmeric and mustard seeds and cook the spices out for a couple of minutes. Next add in the chopped mango and tomato and let the mixture simmer for 10 minutes stirring occasionally. Pour in the sugar, vinegar and salt, give it a mix and then simmer again for about 15 minutes until the mixture has thickened. Lastly stir through the chopped coriander leaves, lime zest and lime juice. Bottle up in some sterilised jars and you’re on! It’ll keep in the fridge for about 6 months.   FOR THE VIDEO RECIPE: WATCH HERE
Ingredients
Method

Ingredients

  • 1 red capsicum
  • 2 long red chillies
  • 1 bunch coriander
  • 2 tbs vegetable oil
  • 1 tbs garam masala
  • 1/2 tbs turmeric
  • 1 tbs mustard seeds
  • 3 mangos
  • 4 tomatoes
  • 1 cup caster sugar
  • 1 cup white vinegar
  • 1 tbs salt
  • Zest and juice of 2 limes

Method

Sweat down the capsicum and chilli in the veg oil over a medium heat. Roughly chop the stems and the root of the coriander, add them to the pan and cook out until the capsicum has softened. This should take around 10 minutes. Time for the spice. Add the garam masala, turmeric and mustard seeds and cook the spices out for a couple of minutes. Next add in the chopped mango and tomato and let the mixture simmer for 10 minutes stirring occasionally. Pour in the sugar, vinegar and salt, give it a mix and then simmer again for about 15 minutes until the mixture has thickened. Lastly stir through the chopped coriander leaves, lime zest and lime juice. Bottle up in some sterilised jars and you’re on! It’ll keep in the fridge for about 6 months.   FOR THE VIDEO RECIPE: WATCH HERE Andy Allen at home in Melbourne
Recipe Featured In
Cookbook | Delicious Food
AUD $40.00
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