Mango Chutney

Robbie McCubbin

Robbie McCubbin

11th January 2011

Mango Chutney

This goes extremely well with scallops, great in a bread mix or used as chutney


  • 2 finely diced spanish onions
  • 1/2 clove garlic
  • 6 mangoes, skinned & roughly cut
  • 200g red grapes
  • 200g white grapes
  • 1lt mango puree
  • 1 tbsp garammasala
  • 1 tbsp fennel seed
  • 1tbsp coriander seed
  • 1tbsp szechaun pepper
  • 1pt white wine vinegar
  • 2pt water
  • salt & pepper
  • sugar to taste


sweat of diced onion & garlic until see through
blend the fennel seed,coriander seed & szechaun pepper in a coffe grinder. Once blitzed
add garamasala & mix with onions & garlic. Cook out spices for a few minutes
add in grapes & cut mango
add white wine & water & allow mixture to simmer but not boil, reduce until thickened & add seasoning & sugar to taste.
Pulp mixture with a whisk pulp with a whisk, or blend with a blender depending on how smooth you want the finished result

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