The creamy mango puree, when combined with zesty ginger, hot chili flakes, a pinch of cumin and some apple cider vinegar, hits just the right spots. This smooth and thick chutney is sweet, tangy and spicy.

It is well paired with:

✅ aaloo parathas
✅ eggs
✅ wraps and sandwiches
✅ samosas and pakoras

This mango chutney is perfect to have with your breakfast as it isn’t overly spicy and doesn’t leave your mouth with a bad smell.

Here is the recipe video, along with 3 other chutneys; written instructions below:

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Ingredients:

• 1 ripe mango
• 3-4 cm ginger piece
• 1/4 tsp cumin powder
• 1/2 tsp black salt (substitute: 1/2 tsp salt)
• 1 tsp chili flakes (adjust to your preferred spice level)
• 1 Tbsp apple cider vinegar (substitute: any other fruit vinegar)

Method:

1. Peel and cut the mango.
2. Blend it into a smooth puree.
3. Peel and grate the ginger. (Substitute with 2 tsp of ginger paste if you don’t like chunks of ginger)
4. Add the pureed mango into a saucepan along with all the other ingredients.
5. Mix and let cook on low heat for 15 minutes.
6. Stir every 5 minutes to avoid burning.
7. After 15 minutes, take off heat and let cool down before serving.
8. Transfer to an airtight container and store in the fridge for up to a month. (Take care to always use a clean and dry spoon to avoid spoilage)

ENJOY!!