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Ingredients
Makes approximately 1kg Chutney 1kg mangoes, slightly underripe Vegetable oil 1 white onion, finely chopped 3 garlic cloves crushed 1 thumb-sized piece of ginger, peeled and grated 1 red chilli, deseeded and finely sliced 1/2 tsp cumin seeds, toasted 1 tsp coriander seeds, lightly crushed 7 cardamom pods, seeds removed and crushed 1/2 tsp cloves, ground (or 7 cloves) 1/4 tsp turmeric 3 bay leaves 350g caster sugar 400ml white wine vinegar
Method
1. Prepare the mangos first by peeling and cutting into small, rough chunks. Set aside. 2. Heat a small amount of oil in a deep, heavy saucepan over a medium heat. Add onions and cook for five minutes until they begin to soften, then add the garlic, ginger and chilli and continue to cook for another minute or two. Stir in the spices, cook for another minute adding a splash of water if it starts to stick to the pan, add the mango, a teaspoon of salt, the sugar, vinegar and bayleafs. 3. Stir well and bring to the boil. Turn down the heat and allow it to simmer for approximately one hour, checking and stirring it regularly to prevent the sugar sticking, until it tastes sweet and fragrant. Mash it a little with a potato masher if you prefer it smoother. Transfer to sterilised jars and seal. Should last for at least two months
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