Mango Chutney
Mango chutney is a delight with curries and pretty good with cold meats or cheeses. This recipe uses ripe mangoes and you get the most delightful yellow colouration go compliment the wonderful taste.
The recipe is pretty simple.It is of course important to make sure that your jars a sterile and sealed. I use old jam or sauce jars with screw on lids. Most of the chutneys I make here keep for a year if they are not demolished sooner. However, refrigerate after opening and eat within a week.
Ingredients
- 4 large ripe mangoes
- 2 cooking apples peeled, cored and diced
- 450g caster sugar
- 1 tsp onion seeds (nigella)
- 1/2 tsp chilli flakes
- 20g ginger, peeled sliced and cut small
- 2 garlic cloves peeled, crushed and diced
- 1/2 tap cumin seeds
- salt
Method
Peel and slice the mangoes making sure that there is a good mix of large pieces and smaller ones. It gives a better consistency and look to the the final chutney. Place in a large bowl and salt lightly and leave overnight in the fridge.
Once the mangoes have rested overnight rinse them and drain off any liquid.
Melt the sugar in a heqvy based pan over a gentle heat adding the apple, garlic and all the other ingredients except the mangoes.
Stir until the sugar has all melted. (I added a drop of water to help prevent burning.)
Once the sugar hs melted add the mangoes and stir a couple of times. Simmer over a low heat for about 20 minutes or until the chutney is thick.
Spoon into heated sterilised jars and seal. This chutney is ready for eating straight away.
Observations
Vary the spice mixture to suit your own taste but I do believe that the apple adds something to the taste and texture as well as helping to bulk out an otherwise expensive fruit. Put in too much apple and you will be heading towards the shop bought version of the chutney.
You should wash clean and sterilise the jars before filling and heat them to prevent cracking. I heat mine in the warming oven of the aga as that heats and sterilises perfectly.
Source: The Book of Dwarf here.
