A delicious tangy and sweet homemade mango chutney that's packed with aromatic hints of ginger, clove and cumin. This chutney is a real traditional Indian favourite and is delicious as a spread, dip or served with poppadoms and curries.
Heat the oil in a heavy-bottomed saucepan. Add the onion and cook over a medium low heat for 5 minutes until soft. Add the garlic and ginger and cook for 2 minutes more. Stir through the cumin, chilli (if using) and cloves and cook for a minute.
Add the mango, vinegar and sugar. Cook until the sugar has dissolved. Reduce the heat to low. Cook for another 45 minutes to 1 hour, stirring often towards the end of the cooking time until the chutney has reduced down to a jammy consistency. Season with a little salt, if you like.
Tip: This chutney can be kept in the fridge for two weeks, or, if transferred into carefully sterilised and sealed jar, will keep several months.
See more Indian recipes