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–+ servings
The Broken Scale

Mango and Raisin Curry Chutney

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A tart mango chutney with raisins, red pepper, curry powder and whole warm spices.
Print Recipe
Servings: 1 batch
Course: Condiment
Cuisine: Indian-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    500 g mango flesh peeled and cut into small dice
  •  
    50 g raisins
  • 100 g red bell pepper small dice
  •  
    250 ml white wine vinegar
  •  
    1 tsp curry powder
  •  
    1 cinnamon stick
  •  
    5 whole cloves
  •  
    1 whole star anise
  •  
    salt and black pepper to taste

Equipment

Saucepan
Saucepan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Stirring spoon
Stirring spoon
Heatproof storage container
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put diced mango and pepper in a wide saucepan. Add raisins, vinegar, curry powder, cinnamon, cloves and star anise.
  2. Bring to a gentle simmer. Cook over low heat, stirring often, until the fruit is tender and most of the free liquid has evaporated. Stir more frequently as the mixture thickens.
  3. Remove cinnamon, cloves and star anise. Taste and season with salt and pepper.
  4. Cool promptly and refrigerate in a covered container. This is a refrigerated chutney, not a shelf-stable canning recipe.

Notes

One batch uses 500 g prepared mango flesh. Finished yield varies with the fruit and reduction.
Remove the whole spices before serving.

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