DIRECTIONS
Mango
Begin by carefully peeling 2 fresh mangos. If the mangoes are really
ripe, you'll be able to remove some of the skin with your hands.
Cut away as much of the flesh as possible, leaving the stone. Put
the flesh into a bowl, and use a spoon to roughly mash it into pulp.
Fry spices
Heat 2 tablespoons of vegetable oil in a non-stick pan over a medium
heat. Then add 2 dried red chillies, 2 black peppercorns, a pinch
of cumin seeds, 1/4 of a teaspoon of coriander seeds, 1/4 of a teaspoon
of onion seeds, and 1/4 teaspoon of mustard seeds. The seeds will
pop and sizzle.
Add more spices
Now stir half a teaspoon of salt, 1 teaspoon of sugar, and a quarter
of a teaspoon of paprika into the pan.
Add lemon
Add 1 tablespoon of fresh lemon juice, and stir. Turn the hob down
to a low heat.
Add mango
Now add the mashed mango pulp. Continue to cook over a low heat
for 5 minutes, stirring occasionally.
Serve
You can keep the chutney for up to a week, in an airtight container
in the fridge.
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