MasterChef winner Shelina Permalloo shows us how to make mango chutney in our special recipe video. Perfect for curries or with cheese, this mango chutney has a spicy kick
- 3 mangos, peeled and chopped into 1inch cubes
- 1tbsp apple vinegar
- 50g light muscovado sugar
- tsp salt
- 1 clove garlic, grated
- 1 thumb size piece ginger, peeled and grated
- 1tsp paprika
- 1 red birds eye chilli finely chopped
- 1 lime freshly squeezed
Place all the ingredients into a heavy pan and simmer over a gentle heat for around 40 minutes, or until the mixture has thickened. Stir occasionally so that the sugar doesn’t catch at the bottom of the pan.
Allow to cool and place into sterilised jam jars or an airtight glass container.
Remove the seeds of the chilli if you don't like it too hot!