Ingredients

2.5cm

Cube of Ginger peeled and finely sliced

2tbs

Sesame Oil or Vegetable Oil

1 to 2 tsp

of Chilli Flakes depending on how hot you like your chutneys to be

Good size Garlic Cloves mashed to a pulp

1 tsp

Salt

2 tbs

Brown Sugar

200g

Tropical Wholefoods Organic Fairtrade Mango

½ tsp

Organic Panch Phora

This makes loads and is great with cheese and cold meats, on jacket potatoes and with curries and dahls. Works equally well using Tropical Wholefoods Fairtrade sun dried apricots and Tropical Wholefoods chewy banana chips instead of the dried mango. The recipe was sent in by our lovely friends at Tropical Wholefoods.

Method

First soak your dried mango in enough water to submerge it. Leave for 20 minutes. Drain, keeping the soaking liquid
Then roughly puree the soaked fruits.
Heat oil in a heavy pan. When hot put in your ½ teaspoon of Panch phora spice mix. Let spices pop and sizzle for a few seconds only.
Now put in the chilli flakes. Stir once and put in ginger and garlic. Stir for 5 seconds.
Now add the soaked pureed fruits, salt, sugar and about a cup of the soaking liquid.
Simmer on a low flame until the chutney begins to thicken and take on a glazed look (about 15 minutes.) If the chutney looks dry, add some more of the soaking liquid.
Serve at room temperature. Store in a jar in the fridge.