2 medium ripe mangoes
2 vegetable oil
2 dried red chillies
2 black peppercorns
pinch cumin seeds
1/4 tsp coriander seeds
1/4 tsp onion seeds
1/4 tsp mustard seeds
1/2 tsp salt
1 tsp sugar
1/4 tsp paprika
1 lemon juice
Begin by carefully peeling 2 fresh mangoes. If the mangoes are really ripe, you'll be able to remove some of the skin with your hands. Cut away as much of the flesh as possible, leaving the stone. Put the flesh into a bowl, and use a spoon to roughly mash it into pulp.
Heat 2 tablespoons of vegetable oil in a non-stick pan over a medium heat. Then add 2 dried red chillies, 2 black peppercorns, a pinch of cumin seeds, 1/4 of a teaspoon of coriander seeds, 1/4 of a teaspoon of onion seeds, and 1/4 teaspoon of mustard seeds. The seeds will pop and sizzle.
Now stir half a teaspoon of salt, 1 teaspoon of sugar, and a quarter of a teaspoon of paprika into the pan.
Add 1 tablespoon of fresh lemon juice, and stir. Turn the hob down to a low heat.
Now add the mashed mango pulp. Continue to cook over a low heat for 5 minutes, stirring occasionally.
You can keep the chutney for up to a week, in an airtight container in the fridge.