Leave to cool slightly before spooning the chutney into a clean glass jar (see recipe tip). If you plan to keep the chutney for longer than a few days, you need to use a sterilised jar.

Topped with a dollop of mango chutney, fresh coriander and a fried egg, tinned lentils are transformed into a filling and tasty meal. This is one of my favourite lunches when I’m working from ...

Unripe mangoes make a better chutney ... fibreless mango from Thailand. In Thailand this variety is usually eaten ripe, but in other countries, it's often sold unripe for recipes requiring green ...

Remove the vegetables and add the mango chutney, 100ml/3½fl oz water and lemon juice to the pan. Cook until a thick sauce is formed. Add the vegetables back to the pan along with the salmon and ...