When I was growing up, my family ordered Indian food almost every weekend. I would always insist on ordering a tray of mixed pickles to get the mango chutney. I adored the spicy but sweet fruity blend piled on top of a crunchy poppadom. I would scoop up every last drop of the mango chutney, scraping out the little tub and savouring every last bite.
I’d never thought of creating a mango chutney recipe for my burgers until recently. I’ve bought it from the supermarket now and again, but it’s usually far too sickly. So instead, my in-laws recently bought us a massive crate of Kesar mangoes. My husband’s family tells me they’re not as good as Pakistani mangoes, but I don’t think my mango taste buds are pretty as refined as theirs.
Sweet Mango Chutney Recipe
- 300 grams mango pulp
- 100 ml white wine vinegar
- 150 grams sugar granulated
- ¼ teaspoon chilli powder
- ½ teaspoon ginger paste
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon saffron
- 2 medium green cardamom pods
- Add the mangos to a heavy-bottomed pan over low heat. Add the sugar, stirring continuously until there are no more granules. When the sugar has melted, increase the heat until the mixture is at a gentle boil.
- Add all the spices and the white wine vinegar. Mix well. Maintain the mixture at a gentle boil – when the mixture is stirred, the base of the pan should be clean. Add a small amount of water if the mixture gets too thick.
- Allow cooking for around 5 minutes until the chutney is at your preferred consistency. Add more water if needed. Allow to cool, and then discard the cardamom husks. Ladle into a clean jar and refrigerate.