Bring a large saucepan of water to boil.
Carefully lower in the eggs and set the timer for 10 minutes.
When the time is up, drain the hot water from the pan. Refill with cold water.
Drain once more and top up with cold water again, adding a few ice cubes if you have any to bring the egg temperature down as quickly as possible.
This can be done a day or two ahead of time. If saving for later, out the unpeeled boiled eggs into the fridge for up to 3 days.
Peel the eggs and rinse any teeny little pieces of shell off them if necessary.
Place the eggs back into the saucepan. Use a potato masher to mash them until smooth and creamy.
Add the rest of the ingredients to the eggs and combine well.
Have a taste of the mixture to make sure you’re happy with the seasoning.
All mango chutneys are very different - some of hot and spicy, others are so sweet they are like jam (I tend to not love the latter!)
Add more salt if it tastes a bit flat, or more curry powder if that flavour is too faint. Add more mayo if the eggs look dry and aren’t holding together well.
Use in sandwiches or with a Ploughman’s or salad.
It will last for 2 or 3 days in the fridge, although you may find a little bit of water accumulates on teh surface during this time. Simply pour this off and use as normal.
Please enjoy my recipe! Jane | hedgecombers.com