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.

The British chef, 49, released the last episode for his Channel 4 show, Jamie's £1 Wonders on Monday evening - a budget meal series to combat the cost of living crisis in the UK.

It's not uncommon to find olives, pretzels, jerky and popcorn available in some boozers, or even huge jars of pickles ... to be served with a separate mango chutney dip. And it's not just humans ...

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For an easy and tasty dinner recipe try these oven-baked butter chickpeas paired with cauliflower, potatoes, and curry spice.

Jamie’s in the kitchen with some dinner inspiration, showing us how to make his ‘Kerala roast chicken & curry sauce’ in an air fryer.

the chutney is ready. Turn into sterilised jars, seal and cool. Store in a cool, dark cupboard for two to three months before eating. To clean the jam jars, preheat the oven to 140C/275F/Gas 1.

Once it's at room temperature, mix in mango powder and salt to taste. Stick to mustard oil while making this chutney. It not only enhances the flavour but also helps it stay fresh for longer.