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Mango Chutney
2.5kg Mango flesh, coarsely chopped (c. 4 large or 6 medium mangoes, stoned & peeled )
720 g Dark Brown sugar
800 ml Cider or White Wine Vinegar
40 g Fresh ginger
40 g Garlic
4 tsp Black Mustard Seeds
2 tsp fresh chilli, finely chopped (or amount to taste!)
2 tsp Salt
¾ tsp Turmeric
1. Place the chopped mango flesh in a stainless steel pan.
2. Add the vinegar to the pan retaining about 4 tablespoons for use later.
3. Add the sugar, turmeric and salt to the pan.
4. Blend the ginger, garlic, mustard seeds and chilli in a processor with the retained vinegar.
5. Add the spice mixture to the pan.
6. Cook on a low simmer until the mango flesh softens, and the back of a spoon can be dragged through the liquid leaving the trace of its path visible in the chutney.
7. Remove from heat and place in sterilised jars while still warm. Makes about 7 340g jars (ish!)
Best left for four months for flavour to develop but can be eaten after about two.
Mango Chutney
2.5kg Mango flesh, coarsely chopped (c. 4 large or 6 medium mangoes, stoned & peeled )
720 g Dark Brown sugar
800 ml Cider or White Wine Vinegar
40 g Fresh ginger
40 g Garlic
4 tsp Black Mustard Seeds
2 tsp fresh chilli, finely chopped (or amount to taste!)
2 tsp Salt
¾ tsp Turmeric
1. Place the chopped mango flesh in a stainless steel pan.
2. Add the vinegar to the pan retaining about 4 tablespoons for use later.
3. Add the sugar, turmeric and salt to the pan.
4. Blend the ginger, garlic, mustard seeds and chilli in a processor with the retained vinegar.
5. Add the spice mixture to the pan.
6. Cook on a low simmer until the mango flesh softens, and the back of a spoon can be dragged through the liquid leaving the trace of its path visible in the chutney.
7. Remove from heat and place in sterilised jars while still warm. Makes about 7 340g jars (ish!)
Best left for four months for flavour to develop but can be eaten after about two.
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