Sweet and Spicy Mango Chutney

Ingredients

• 370 g sweet mango flesh
• ½ medium yellow onion (chopped into medium dice)
• 2 cloves garlic (finely minced)
• 1 cm piece of ginger (peeled and grated (or minced finely))
• 1 ½ tsp black mustard seeds
• 2 tsp spicy brown mustard sauce
• ½ tsp Cayenne pepper (leave out, or adjust, to your spice tolerance level)
• ⅛ tsp ground turmeric
• ¼ cup white sugar
• ¼ cup white vinegar
• ¼ cup water
• 2 inch papadum rounds or water crackers (as many as you like)
• Goat cheese

Steps

1. 1

   In a dry non-stick pan, place the mustard seeds and heat them on medium-high heat, while gently shaking the pan to move the mustard seeds around.

2. 2

   When the mustard seeds start to pop, remove from the heat and transfer to a saucepan.

3. 3

   In the same saucepan, add about 1 - 2 tbsp oil, onions, ginger and garlic and heat these together on medium heat for a couple of minutes till the onions soften (but make sure not to burn the ginger and garlic).

4. 4

   Add the mango, spicy brown mustard, cayenne powder, turmeric, sugar, water and vinegar.

5. 5

   Stir gently to mix all the ingredients together and bring the liquid to a boil (be careful not to let the bottom burn), and simmer for about 15 minutes or until the liquid has thickened, the mangoes have softened and have just started to break down. Lower the heat of the stove if needed to prevent the chutney from burning.

6. 6

   Place the hot chutney in a clean glass bottle and let it cool to room temperature before storing in the fridge. It has lasted about a week in the fridge in our house.

7. 7

   If you're using papadums, heat about an inch of oil in a small pan and fry the papadums till they puff up and have cooked. Keep in an air tight container till ready to use.

8. 8

   Top the water crackers/papadums with a dollop of goat cheese and some mango chutney. Serve immediately.