This oven-baked chutney is so easy. All you need to do is pop it in the oven, sit back and relax. It's chunky, sweet, sour and spicy... perfect with cheese and bread. We love it with Cornish Yarg and seeded sourdough.
Preheat the oven to 170°C.
Peel the mangoes and chop into large chunks, around 1 inch long and 2cm wide. Place into a large ovenproof dish and stir in the sugar. Bake in the oven for 90 minutes, stirring occasionally but making sure the mango pieces remain chunky.
Remove from the oven and stir in the rest of the ingredients. Increase the oven temperature to 190°C and return the mango chutney to the oven for a further 15 minutes. Remove from the oven and allow to cool slightly while you sterilise your large Kilner jar.
Ladle the chutney into the jar using the Kilner jam funnel and Kilner wooden jam spoon and seal. This will keep in the fridge for 3-4 months.
Recipe courtesy of Sanjana Modha on behalf of Kilner.