Sweet mango meets slow-cooked tomato in this punchy chutney with just the right amount of spice, courtesy of Andy Allen!
You will need:
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
How to make:
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.
