25 mins
Super easy
serves 4
About the recipe
Poppadoms are great dipped in this mango chutney, or just dollop a bit on your favourite curry.
Ingredients
a splash of vegetable oil
1 clove of garlic, finely sliced
a pinch of cumin seeds
2 tomatoes, peeled and chopped
2 tablespoons tamarind paste
1 ripe mango, peeled and diced
a small handful of dried apricots, torn or roughly chopped
1½ tablespoons brown sugar
zest and juice of 1 lime
Method
- Heat a stainless-steel saucepan and add a splash of vegetable oil. Fry the garlic until light brown, add the cumin seeds, the tomatoes, the tamarind paste, the mango chunks, the apricots and the brown sugar. Turn the heat down and simmer gently for about 15 minutes or so, or until the chutney reduces and thickens slightly.
- Taste and season with more salt, sugar or lime juice if necessary, and put to one side to cool. Add a little grated lime zest before serving.
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