Mango Chutney

Mango chutney originated in India, where it has been made for centuries as a way to preserve mangoes during the fruit's peak season. (Also a good idea here, as mangoes come into season, get chutney-ing!) It typically combines ripe or unripe mangoes with sugar, vinegar, and a blend of spices like cumin, mustard seeds, and chilli. During British colonisation, mango chutney was introduced to England, where it became a popular condiment and was adapted to suit Western tastes. Today, it's enjoyed worldwide, often served with curries, meats, or as a dip for snacks. I have included Nigella seeds in this version and they do add that extra something. 

Not to be confused with black sesame seeds, Nigella seeds have a slightly bitter, peppery flavor with hints of onion and oregano, while black sesame seeds have a mild, nutty taste. Despite their similar appearance, their flavours and uses in cooking differ significantly.

Mango chutney is incredibly versatile and can be used in a variety of ways. Here are some of the best ways to use it:

As a condiment: Serve it alongside Indian dishes like curries, samosas, or pakoras to balance spicy flavors with its sweetness and tang.

With cheese: Pair it with sharp cheeses like cheddar or goat cheese on a cheese board or in sandwiches for a sweet-salty contrast.

In wraps and sandwiches: Add it to chicken, turkey, or veggie wraps and sandwiches for a burst of flavour.

With roasted meats: Use it as a glaze for roasted chicken, pork, or lamb, or serve it on the side as a dipping sauce.

In salads: Mix it with olive oil and vinegar for a fruity vinaigrette, or toss it with grains like quinoa for a flavorful salad dressing.

As a dip: Combine it with yogurt for a creamy dip or spread, perfect for naan bread, crackers, or vegetable sticks.

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