It's a cross between an Indian mango chutney and a traditional British chutney. Put the mango slices in a large bowl and sprinkle with salt. Leave overnight. In the morning, drain off the juice ...

Unripe mangoes make a better chutney than ripe ones ... are shipped in by sea year-round. Importers follow mango seasons from country to country. The chief exporters of thick-skinned mangoes ...

This style of preparing the ingredients was brought to the Romans and British after their trade encounters with South ... like onion chutney with roasted meats or a fruity apple chutney with a buttery ...