When I served this chutney, my Indian friend told me it tasted sweeter than I expected because it is supposed to be made from green mangoes, whereas I used a very ripe fruit. However, I apparently got the spices right! There are a lot of them which may seem daunting, but I have long ago learned that unless I want to eat bland food, my pantry needs to contain every spice I can get my hands on. As for the chutney, it’s a keeper… I may even finally whip out my pasteurising skills. Please bear in mind, mangoes are not a low FODMAP fruit – but with a portion size of 2-3 teaspoons, you should be fine. To be on the safe side, you may want to start with a very small amount ( less than 1 teaspoon) and see how you do!

Sweet Mango Chutney

(Yield: 18 portions, preparation: 15 minutes, total time: 1.5 hours, difficulty: easy)

• 3 tablespoons and
•  1 teaspoon distilled white vinegar
• 1/3 cup and 1 tablespoon white sugar
• 1/3 cup and 1 tablespoon brown sugar
• 1/8 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground chilli
• 1 tablespoon garlic-infused olive oil
• 1/8 teaspoon salt
• 1 1/4 cup chopped semi-ripe mangoes
• 2 tablespoons golden raisins

Combine everything apart from the raisins and mango in a large pan, bring to a low boil and simmer for half an hour, stirring occasionally. Add the mangoes and raisins, simmer for a further 45 minutes, always stirring to prevent burning the chutney. Cool and serve!

We had this with baked truffle brie, cumin potatoes and a fresh salad, and it worked rather well despite the sweetness. It would also make a great dip for crudites, or dressing for a turkey sandwich. Really though, I would happily eat this low FODMAP mango chutney with everything, from rice cakes to melon slices…