1
Cut the mango into chunks.
2
Finely chop the onion and the garlic.
3
Heat the oil in a pan and fry the mango, garlic and onion. Thinly slice the chilli. Peel and grate the ginger. Add the chilli and ginger to the mango and cook on a low heat for about 30 minutes.
4
Add the clove and sugar and cook for a further 10 minutes. Season the chutney with cayenne pepper and lemon juice to taste and simmer for about another 10 minutes until thickened to the consistency of jam.
5
Pour the chutney into a clean jar, cover with cling film and close the lid. Allow to cool and store in the refrigerator.
6
Tip: Mango chutney makes a delicious topping for cheese on toast!
