( MAKES 2 x 250ml jars )
Photo by Vanessa Lewis
This mango chutney comes from my demi chef, Swati, at Giraffe. It makes a good accompaniment to Indian meals. It uses asafoetida, a flavour enhancer which is available in Indian stores and some supermarkets. If you can't find it leave it out. It won't affect the dish.
- Place mangoes, onion, garlic, cumin seeds, salt, turmeric and chilli powder in a food processor or blender. Blend to a smooth paste.
- In a medium-size saucepan heat the oil, add the mustard seeds and cook till they start to pop, then add the asafoetida. Pour in the mango paste along with the palm sugar.
- Cook over a medium heat till the mixture resembles a jam-like consistency.
- Check the seasoning and pour into sterilised jars. They will keep in the fridge for two weeks.
More of Swati's Indian recipes