There are a couple of quick, easy ways to incorporate a jar of mango chutney into your meat dish. It makes an excellent simmer sauce. Brown your meat, then add chutney and cook over a low flame.

You can store this delicious Mango chutney for a long time in an airtight jar and serve it with Parantha, sandwiches or chapati whenever you want. This recipe uses raw mango for the sharp sour taste, ...

In a pan, heat oil over medium flame. Add cumin seeds, fennel seeds and fenugreek seeds. Sauté until they begin to splutter.

Leave to cool slightly before spooning the chutney into a clean glass jar (see recipe tip). If you plan to keep the chutney for longer than a few days, you need to use a sterilised jar.

3 Add the pepper, raisins or sultanas (if using) and diced mango, and mix well ... Season with the salt and remove from heat. 6 Allow the chutney to cool and spoon into clean jars. Seal well and store ...

It's a cross between an Indian mango chutney and a traditional ... Simmer for 30 minutes until the chutney is thick and syrupy. Spoon into sterilised jars and seal.