Peel and chop at least 2 large ripe mangos into small pieces (don’t worry if the pieces are odd shaped it’ll all cook down anyway!) For an even quicker recipe, try a couple packages of pre-cut mango.
–Chop a red or yellow onion into small pieces, thinly slice one red or green chilli and peel some skin off of a lemon with a vegetable peeler. You can also peel some ginger into strips as well.
In a small saucepan, dry toast some black mustard seeds or some Nigella seeds. When the seeds begin to sputter and pop, add a bit of rapeseed oil, the onions and chillies, stir a bit and then stir in the mango.
Add 3 tablespoons of brown sugar or honey, stir, add the lemon peel, ginger, some salt and a splash of boiling water. Bring to a boil and then simmer.
Allow the chutney to simmer for as long as possible, using a potato masher to mush down the mango chunks every few minutes or so.
If the chutney tastes too sour (it shouldn't though) you can always add a bit more sugar or honey to sweeten it; try to restrain yourself though! The natural sugars from the mango should be just fine!
– When the chutney reaches a soft and sticky consistency you know it’s ready to enjoy!