Homemade Hamper Ideas – Sticky Volcanic Mango Chutney (and a delicious recipe to use it in)!

When I launched the new Homemade with Mess site I aspired to be super organised, ridiculously productive and totally up to date with what is currently going on in food world; I even devised a plan with key topics to talk about each week. The fact that we’re just a few days away from Halloween and there isn’t a hint a of a ghost shaped pumpkin biscuit or zombie blood jelly on the site is a clear indication of how well my organising is going (maybe next year)!!

There has however been one topic in my plan I have just about been able to stick to, and that’s with creative ideas to fill your Christmas foodie hamper. This pops into my brain every year and apart from my mincemeat recipe I have always been too late to get this from kitchen-to-blog in time for preserving before Christmas. I therefore definitely feel like I have achieved with this post, and its not even November yet!!!

For the last week or so I have been cooking up a rather vinegary storm in the kitchen in order to give everyone the chance to do the same, as let face it, its pretty satisfying providing your friends and family with homemade goodies.

Over the course of the next month or so I will be sharing with you a whole array of homemade preserves, condiments and treats that your friends and family will love, along with some tasty ideas for recipes to use them in (as very few of us just eat chutney with a spoon!!).

Because my mum has a production line of chutney made from her homegrown allotment produce I had to make something that she couldn’t grow, and last time I checked Mango trees weren’t growing in the Northern parts of Nottinghamshire! The whole “sticky volcanic” part was an experiment that unexpectedly made the chutney rather dark, and to be honest I had to add it to the title to save face of people thinking it was a burnt chutney-gone-wrong, which it is far from! It actually gave it a welcome added kick, but fear not if you can’t get your hands on any volcanic salt (as mine did actually come from a holiday in Iceland), normal sea salt will still work a treat.


For the Chutney

Makes 4 Jars Medium Sized Jars

–       6 x Mangos – peeled, stoned and roughly chopped

–       12 x Cardamom pods – seeds removed and pods discarded

–       3 x Garlic Cloves – peeled and finely chopped

–       1.5 red chillis – deseeded and finely chopped

–       750 ml white wine vinegar

–       600g granulated sugar

–       1.5 tsp cumin seeds

–       1.5 tsp coriander seeds

–       1.5 tsp chilli powder

–       3 tsp nigella seeds

–       12cm piece ginger – grated

–       2 tsp black volcanic rock salt (or just sea salt if you can’t find it).

–       4 x medium sterilized jars

Gently toast* your cardamom, cumin and coriander seeds for a few minutes to let loose the aromas and then crush in a pestle and mortar with the chilli powder until fine.

Add your vinegar and sugar to a large pan (I used a jam pan) and set to a medium heat, stirring occasionally until the sugar has dissolved.

Bring the mixture to the boil and reduce by a couple of centimeters.

Add the remaining ingredients to the pan, bring to the boil and then simmer for around 45 minutes, until the mixture is thick and syrupy.

Divide the mixture between your jars, seal and keep for up to 6 months.


Salmon Tikka Naans with Curried Cauliflower, Crunchy Indian Slaw and Mango Yoghurt


I made my own paste for this, but you could always buy one if you don’t have time (I won’t judge).

Serves 2

For the Tikka Paste

–       1 garlic clove – peeled and crushed

–       1 thumbsize piece of ginger – peeled and finely chopped

–       1/2 tsp cayenne pepper

–       2 tsp smoked paprika

–       1 tsp garam masala

–       1/4 tsp salt

–       1 tbsp tomato puree

–       1 fresh red chilli – deseeded and roughly chopped

–       1/2 tbsp. desiccated coconut

–       1/2 tbsp. flaked almonds

–       1/2 tsp ground cumin

–       1/2 tsp ground coriander

–       Splash water

For the cauliflower

–       1/2 small head of cauliflower – broken into mini florets

–       1 small white onion – peeled and cut into quarters

–       1 tbsp cider vinegar

–       2 tbsp olive oil

For the Slaw

–       70g white cabbage – finely chopped

–       1 red pepper – finely sliced

–       1 handful rocket

–       1.5 tbsp fresh coriander – finely chopped

–       Juice 1 lime

–       Splash oil

For the yoghurt

–       4 tbsp natural yoghurt

–       2 tbsp sticky volcanic mango chutney

To Assemble

–       2 x salmon fillets

–       2 naan breads

–       1/4 cucumber – julienned

–       1 lime – cut into quarters

–       Small handful chopped coriander

–       1/2 tbsp. coconut oil

Preheat the oven to 200’C

Make your paste by simply blending the ingredients together until smooth – adding a splash of water if the paste is too thick.

Slice your salmon fillets in half lengthways, place in a bowl and cover with half the curry paste. Leave to marinate while you prepare your remaining ingredients.

Place your all your cauliflower ingredients in an ovenproof dish along with the remaining curry paste and stir until well combined (you want the cauliflower to be evenly spread out over the bottom of the dish.)

Roast in the oven for 30-35 minutes, stirring every ten minutes so as not to burn.

Mix together the ingredients for the slaw and set aside until needed

Mix together the ingredients for the yoghurt and set aside until needed

When your cauliflower is nearly cooked heat a frying pan to a medium temperature with the coconut oil.

Turn off the oven and add the naan breads to warm through.

Fry your salmon skin side down for 2 minutes and then cook on each side for another minute until cooked through.

Plate up your naans, top with all your scrummy ingredients and give a squeeze of lime to finish off before devouring!


Nutritional Info:

–       Calories – 669 kcal

–       Fat – 34g

–       Carbs – 72g

–       Sugars – 21g

–       Protein – 16g


*Toast = by this I mean toss them together in a dry frying pan over a medium-low heat.

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