MANGO CHUTNEY. 09/01/14
My mango chutney is fresh and zingy, rather than sweet and cloying.
INGREDIENTS METHOD

Makes approx 1.5l/2 ½ pints

 

8 (2kg) mangoes, slightly underripe

Vegetable oil

2 white onions, finely chopped

4 garlic cloves crushed with 2 tsp salt in a pestle and mortar

A large thumb of ginger, peeled and grated

1 red chilli, deseeded and finely sliced

1 tsp cumin seeds, toasted

2 tsp coriander seeds, lightly crushed

15 cardamom pods, seeds removed and crushed

½ tsp black onions seeds

1 tsp cloves, ground

½ tsp turmeric

6 bay leaves

700g/1lb 8oz caster sugar

800ml/1 ½ pints white wine vinegar

Prepare the mangoes first by peeling them and cutting them into small, rough chunks. Put to one side for a moment.

 

Heat a small dash of oil in a deep, heavy saucepan over a medium heat. Add the 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 and bay leaves, cook for another minute, then add the mango, a teaspoon of salt, the sugar and vinegar.

 

Stir it up really well. Bring to the boil, then turn the heat down and leave it to simmer for approximately one hour, checking and stirring it regularly to prevent the sugar sticking, until it tastes sweet and fragrant. Add a little more salt if necessary. 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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MANGO CHUTNEY. 09/01/14
My mango chutney is fresh and zingy, rather than sweet and cloying.
INGREDIENTS

Makes approx 1.5l/2 ½ pints

 

8 (2kg) mangoes, slightly underripe

Vegetable oil

2 white onions, finely chopped

4 garlic cloves crushed with 2 tsp salt in a pestle and mortar

A large thumb of ginger, peeled and grated

1 red chilli, deseeded and finely sliced

1 tsp cumin seeds, toasted

2 tsp coriander seeds, lightly crushed

15 cardamom pods, seeds removed and crushed

½ tsp black onions seeds

1 tsp cloves, ground

½ tsp turmeric

6 bay leaves

700g/1lb 8oz caster sugar

800ml/1 ½ pints white wine vinegar

METHOD

Prepare the mangoes first by peeling them and cutting them into small, rough chunks. Put to one side for a moment.

 

Heat a small dash of oil in a deep, heavy saucepan over a medium heat. Add the 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 and bay leaves, cook for another minute, then add the mango, a teaspoon of salt, the sugar and vinegar.

 

Stir it up really well. Bring to the boil, then turn the heat down and leave it to simmer for approximately one hour, checking and stirring it regularly to prevent the sugar sticking, until it tastes sweet and fragrant. Add a little more salt if necessary. 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.

YOU MAY ALSO LIKE
LENTIL AND VEGETABLE SAMBAR. 04/01/14
VENISON BIRYANI. 04/01/14
BHINDI BHAJI. 04/01/14
CARROT PICKLE. 09/01/14
ALOO GOBI. 24/01/14
HOT AND SOUR AUBERGINE CURRY. 02/08/13
STRAWBERRY AND MOSCATO D'ASTI SORBET. 28/06/14
ORANGE, POLENTA & OLIVE OIL CAKE. 22/02/14
STRAWBERRY AND ELDERFLOWER TRIFLES. 28/06/14
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