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Mango & Chilli Chutney

​Perfect for alfresco dining as part of a cheeseboard or tapas selection.


3 mangoes, peeled and chopped into 1inch cubes
1tbsp apple vinegar
50g Billingtons light muscavado sugar
1/2 tsp salt
1 clove garlic grated
1 thumb piece of ginger grated
1tbsp paprika
1 red birds eye chilli finely chopped
1 lime freshly squeezed


Place all the ingredients into a heavy pan and simmer over a gentle

heat for around 40 minutes, or until the mixture has thickened. Stir

occasionally so that the sugar doesn’t catch at the bottom of the pan.


Allow to cool and place into sterilised jam jars or an airtight glass container.

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