A Raw Natural Option for Mango Chutney

This tangy, sweet accompaniment to Eastern dishes gives an excellent balance of tastes to spicy, savoury dishes. However, I used to buy jars of this from the supermarket, which usually included flavouring, preservatives and other unnecessaries.

This is a raw, natural version. It tastes so good. And it’s good for you! It’s high in electrolytes and has anti-inflammatory benefits. Nothing like it’s shop-bought predecessor!

Nothing like it’s shop-bought predecessor! You’ll never want to go back.

And it’s so quick to prepare too! Most of the ingredients you’ll probably have in your cupboard. Keep frozen mango in your freezer and Mango Chutney will be on your table in under 5 minutes!

Please don’t worry if you don’t have the ingredients exactly in the quantities shown, the results will still be awesome when you add love and good intention!

Soak

150g of dates without stones in

250 ml of water overnight (or a couple of hours will do) or use fresh

Place in a blender with

300g of mango – fresh or defrosted cut into chunks

1 large clove of garlic

Juice of 1 lime

1-inch cube of fresh ginger or 1 tsp of ground

1/2 tsp of cayenne pepper

1 tsp turmeric

1/2 tsp of Himalayan Rock Salt

100 ml of melted coconut oil

Blend and serve at room temperature

More Ideas for Mango Chutney

This is a generous portion, perfect for an Indian dinner party or as a dip for crudités.

I also enjoy it with my vegan burgers and veggie sausages.

It freezes well and is great for curry nights in with poppadoms.

If you prefer a chunkier chutney, save half of the mango, chopped into smaller chunks, to add in at the end of the process.

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