Mango Chilli Chutney

There’s so many ways to enjoy this delightful Mango Chilli Chutney. Serve it with chicken, lamb or pork or thin it with water and use it as a glaze for chicken or duck. Add a little to your cheese board and serve it alongside creamy brie, or spread it in sandwiches for an extra flavour hit.

Mango Chilli Chutney Recipe

Ingredients

• 1kg mangoes (approximately 6 mangoes), peeled and chopped
• 50g fresh ginger, grated
• 2 birdseye chillies, finely chopped
• 1 cup sugar
• 1 cup apple cider vinegar

Instructions

1. Place all ingredients in a jamming pan or heavy based saucepan.
2. Cook for 30 minutes on a low heat, stirring until thickened.
3. Set aside to cool. 
4. Once cooled, pour into sterilised jars. Keep for up to 1 week in the fridge.

Recipe by Kitchen Warehouse