This easy mango chutney recipe has a wonderful flavour which develops with time that I think it really is worth the effort to get delicious homemade mango chutney, it is so much nicer than the commercially made mango chutney that you can buy.

Once its made just keep it in the fridge, the mango chutney lasts a while but I couldn't tell you just how long because it goes down a treat in our house and gets eaten far too quickly.

Mango Chutney Is An Excellent Accompaniment To Indian Cuisine

If you are a fan of Indian cuisine then you propably don't need an introduction to Mango Chutney. Mango chutney goes wonderfully well with many indian recipes, in fact I love this together with my Healthy Vegetarian Lentil Curry and some poppadoms or Naan bread on the side.

But of course your mango chutney can have more uses than an accompaniment to your dishes, it makes a great ingredient too. You can cook with it oe even use your mango chutney as a sandwich spread. It goes really well with ham and salad leaves for a sandwich with a difference, or alternatively try stirring a spoonful if your mango chutney into cooked pasta.

Read on to get more ideas of how to use your mango chutney in other recipes.

• 4 nice garlic cloves, chop them up roughly
• About a 1 inch long piece of ginger, grate this coarsely (I love ginger so sometimes I use more of this, it just depends on your taste)
• 1 red chilli which has been seeded and roughly chopped
• 1/2 teaspoon of ground turmeric
• 1 teaspoon cayenne pepper (I find that a teaspoon is nicely spicy but if you don't like thee heat so much then reduce the amount... you can't take it out when its done!)
• 12 fluid ounces white wine vinegar (thats 350ml in metric terms)
• 2 large green mangoes which have been diced into cubes... about 2cm or 3/4 inch
• 1 teaspoon salt
• 14 oz (400 g) golden caster sugar
• 1 star anise
• 4 tablespoons sultanas
  

1. Put the garlic, ginger, chilli, turmeric, cayenne pepper and a dash of the white wine vinegar into a mini chopper and whizz it until it formas a smooth paste.
2. Transfer the paste into a large pan with the rest of the vinegar, the mangoes, salt, sugar, star anise and sultanas and bring the whole lot to the boil.
3. Turn the heat down and simmer for around an hour until the mixture has thickened. (Dont worry too much if it still looks a little watery as the mango chutney will thicken more on cooling.
4. Pour the mixture into a clean jar, seal and allow to cool.
   

I am usually trying to watch my weight and generally the problem for dieters with dips is that they tend to be creamy and quite high in fat. But this puree of onion combined with mango chutney and low fat plain fromage frais gives the same taste sensation without the extra calories. The recipe should make enough mango curry dip for 4 servings.

I like to serve the mango curry dip with crudites, poppadoms or naan bread.

Ingredients For The Mango Curry Dip

• 1 chopped onion
• 1 garlic clove, crushed
• 2 teaspoons sunflower oil
• 1 teaspoon curry powder (choose the strength that you prefer)
• 2 teaspoons mango chutney
• 150ml low fat plain fromage frais
• 1/2 teaspoon salt
• freshly ground black pepper

To Make Up The Mango Curry Dip

1. Chill the prepared vegetables until you are almost ready to serve.
2. Mix the onion, garlic and oil together in a small saucepan and gently cook for about 5 minutes until softened, stirring once or twice. Add the curry powder and a splash of water if it starts to stick to the pan then cook for another minute.
3. Scoop the mixture into a blender along with the fromage frais and add the seasoning.
4. Whizz until smooth and spoon into a suitable serving bowl.
   

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