Mango Habanero Chutney

The combination of mango sweetness and habanero heat is a classic for good reason. This chutney strikes the balance perfectly.

Ingredients (makes ~500ml)

• 3 ripe mangoes, diced
• 3–4 habanero chillies, finely chopped (deseed for less heat)
• 1 medium onion, finely diced
• 150ml apple cider vinegar
• 100g brown sugar
• 1 tsp fresh ginger, grated
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• Pinch of salt

Method

1. Sweat onion and ginger in a little oil until soft (5 minutes).
2. Add habanero and cook for 2 minutes.
3. Add all remaining ingredients and bring to a simmer.
4. Cook uncovered for 25–35 minutes, stirring occasionally, until thick and jammy.
5. Bottle in sterilised jars while hot. Seal and cool.

Storage

Unopened: 6 months in a cool pantry. Opened: refrigerate and use within 4 weeks.

Pairing ideas

• Grilled chicken or pork
• Mature cheddar or brie on a board
• Samosas and spring rolls as a dipping sauce
• Mixed into mayonnaise as a burger spread