Floyds Mango and chilli chutney

CookingCondiments

Mango chutney is a quintessential part of Indian cuisine, often accompanying curries, poppadoms, and samosas. This recipe, crafted with the legendary Keith Floyd for the programme ‘Floyd’s India’, combines the sweetness of semi-ripe mangoes with the heat of red chillies and the aromatic touch of ginger. The result is a flavourful chutney that balances sweetness and spice, perfect for adding a vibrant touch to your meals.

Storage: Store the chutney in sterilised jars to ensure it keeps well. It can be refrigerated for up to two weeks or longer if properly sealed.

Variations: Experiment by adding other ingredients like garlic, cumin seeds, or mustard seeds for different flavour profiles. You can also add raisins or dates for extra sweetness.

Cooking Oil: Using coconut oil gives a distinct flavour that complements the chutney, but vegetable oil works well if you prefer a neutral taste.

Ingredients

6	small red shallots, finely chopped
30 ml	vegetable or coconut oil
10	dried or fresh red chillies, chopped
2	semi-ripe mangoes, peeled and coarsely chopped
5 cm/2 inch	piece of root ginger, peeled and very finely chopped
15 grams	Pinch of Sugar
5 grams	Salt & Pepper

small red shallots, finely chopped

30 ml

vegetable or coconut oil

dried or fresh red chillies, chopped

semi-ripe mangoes, peeled and coarsely chopped

5 cm/2 inch

piece of root ginger, peeled and very finely chopped

15 grams

Pinch of Sugar

5 grams

Salt & Pepper

method of cooking

1	Begin by heating the vegetable or coconut oil in a large pan over medium heat. Add the finely chopped shallots to the pan, sautéing them until they become soft, translucent, and slightly golden, which should take about 5 to 7 minutes. Next, stir in the chopped red chillies, continuing to cook until they soften and meld with the shallots, releasing their vibrant aroma.
2	Once the chillies are well incorporated, add the coarsely chopped mangoes and the finely chopped ginger to the pan. Season the mixture with sugar and salt, adjusting to taste. Allow the mixture to simmer gently, stirring occasionally, until it achieves a thick, chutney-like consistency, typically around 20 to 30 minutes.
3	After the chutney has thickened, remove it from the heat and let it cool to room temperature. Once cooled, transfer the chutney to a sterilised jar and refrigerate. The chutney will develop its flavours further as it sits, making it even more delicious over the next few days.

Begin by heating the vegetable or coconut oil in a large pan over medium heat. Add the finely chopped shallots to the pan, sautéing them until they become soft, translucent, and slightly golden, which should take about 5 to 7 minutes. Next, stir in the chopped red chillies, continuing to cook until they soften and meld with the shallots, releasing their vibrant aroma.

Once the chillies are well incorporated, add the coarsely chopped mangoes and the finely chopped ginger to the pan. Season the mixture with sugar and salt, adjusting to taste. Allow the mixture to simmer gently, stirring occasionally, until it achieves a thick, chutney-like consistency, typically around 20 to 30 minutes.

After the chutney has thickened, remove it from the heat and let it cool to room temperature. Once cooled, transfer the chutney to a sterilised jar and refrigerate. The chutney will develop its flavours further as it sits, making it even more delicious over the next few days.

15 minutes Prep

30 minutes - Cooking

Use semi-ripe mangoes for a perfect balance of sweetness and tartness. Adjust the sugar and salt to your taste, starting with the suggested amounts and modifying as needed. For a milder chutney, reduce the number of chillies or remove the seeds; for more heat, add a pinch of cayenne pepper or use hotter chillies. Simmer the chutney until it reaches a thick, jam-like consistency, cooking longer if too runny or adding water if too thick.