Thursday, 20 November 2014


Just made a great curry and made the easiest mango chutney to go with it.
I had a mango that was fast getting over ripe so it was ideal.
I large mango peeled and chopped up.
A bunch of finely chopped spring onions.
A bare 1/3 cup dark brown sugar. ( don't overdo the sugar)
Juice of half a lemon.
2 tablespoons of a good quality white vinegar 
1 tablespoon of grated fresh ginger or ginger paste
1/4 tspn turmeric 
1/4 tspn ground cloves.
Place all the ingredients in a small uncovered saucepan and simmer over a low heat for approx 30 minutes. Stir often so that it doesn't catch. 
Cook till it resembles apricot jam in consistency.

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