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Fresh Mango Chutney

Fresh Mango Chutney

Dietary: Vegan, Gluten Free

Serves: 4


  • 1 large firm ripe mango, peeled and cut into bite sized slithers
  • 1 tbsp ghee or sunflower oil 
  • 1 red chilli, finely chopped 
  • 1 thumb sized piece of ginger, peeled and finely chopped 
  • 1 bay leaf 4 cardamom pods, lightly crushed 
  • 1 tbsp kalongi seeds 
  • 1 tsp tamarind pulp 
  • juice of 1/2 a lime 


  1. Gently fry chilli and ginger for 30 seconds and then add cardamom, kalongi seeds and a bay leaf, fry for another 30 seconds. 
  2. Then add the mango and tamarind and cook for a minute. 
  3. Turn off the heat and add the lime juice. 
  4. Leave to cool. 
  5. Eat at room temperature with a thali. 


  • Keeps in the fridge for 3 days...if it lasts that long!