A quick mango chutney made in 35 minutes — sweet, jammy and gently spiced. Far better than shop-bought and the natural companion to tandoori chicken, grilled naan and anything from the Indian subcontinent that benefits from a sharp, fruity contrast. This chutney strikes a careful balance between the fresh sweetness of ripe mango and the aromatic warmth of cumin, coriander seeds, and turmeric, lifted by a touch of chilli heat.

The method is straightforward, relying on the gentle simmer of all the ingredients in one pan. Onion, garlic and ginger build a savoury foundation, while brown sugar and vinegar add depth and brightness. Cooking it slowly over the stove allows the flavours to meld without losing the chutney’s vibrant colour and texture, making it an accessible addition to your everyday BBQ repertoire.

This recipe works because it respects the ingredients and the technique without fuss. It’s about using seasonal fruit at its peak and enhancing it with simple, whole-food spices to create something that feels homemade and authentic. Whether you’re pairing it with grilled meats or using it as a condiment for charred vegetables, it’s a versatile, reliable way to bring a bit of fire-cooked flavour and seasonal freshness to the table.