Too many mangos? This is a problem I never thought I would have but in April, the mango tree outside my house drops mangos faster than we can eat them. So we freeze some for smoothies… and we make up some Spicy Mango Chutney.

In the UK, people love a good curry. My mother-in-law (of Nana Shirley’s Bubble & Squeak fame) loves to serve up curries – she started me on korma (a mild curry) in 2006 when I first met her, and slowly increased the spice factor with tika masala by 2010, and by 2016 I could eat vindaloo. English versions, of course. Anyway, at the table there is always a mango chutney. It’s like a bit of sweet to help your tastebuds take the spice. It works! And I daresay, it’s addicting. :)

Ingredients

• 1 red onion, chopped
• 2 tablespoons coconut oil
• 1 tablespoon fresh ginger, chopped
• 1/2 teaspoon chili flakes
• 3-4 dates, roughly chopped
• 2 tablespoons raisins
• 6 cups mangoes, chopped

Instructions to Spicy Mango Chutney

1. Gather all ingredients. Heat the oil in a pan set to medium heat and add the chopped red onion. Add the ginger and chili flakes, and allow the onions to soften, 8-10 minutes.
2. Add the dates and raisins and stir to combine.
3. Add the mangoes and stir intermittently for 40 minutes, adding a tablespoon of water if the pan gets dry.
4. Jar and refrigerate! I also freeze portions of Spicy Mango Chutney to defrost once mango season ends.

Try this with Coconut Chicken Curry or Tortilla Española. Slather it on your scrambled eggs! Sweet, spicy, and satisfying. Delish!