mangochutneysugarsnappeassmall

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!

Mango Chutneysmall

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!

chutneypeassmall

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…

 

2 Comments »

  1. Rebecca says:

    If you can got hold of green mangos, it’s worth trying the recipe with these because you might be able to eat more. I’m VERY fructose sensitive, so can’t go near ripe mangos (tragedy) but I can eat several slices of green mango without a problem.

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