Preheat oven to 180 degrees. Line two (or four if you have that many) baking trays with greaseproof paper.
Mix the butters, sugars and egg in a bowl with a wooden spoon. Add the dry ingredients and beat again until well combined.
Use your hands to make 3cm balls of cookie dough. Put them on the trays, well spaced as they will spread.
Flatten each ball with your thumb, then dribble mango chutney into the dip left by your thumbprint.
Bake for 10 minutes or until edges start going golden. Allow to cool in the tin for about 5 minutes before transferring to wire rack/plate for full cooling.
We usually end up baking this in two batches as it makes about 40 cookies and we don't have enough trays/oven space to do them all at once.
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