Mango Chutney – Sixteen Years and Still Going
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I created this mango chutney back in 2010, inspired by one of my favourite store bought versions. A little of this, a little of that, and somehow it worked first time.
I gave a jar to a friend one Christmas. She came back to tell me that she had told her husband he would not be getting any of it. I think that says everything you need to know.
Prep time
20
minutesCooking time
40
minutesIngredients
500 grams mangoes cut in small pieces
200 grams Bramley apples cut in small pieces
100 grams dried apricots cut in small pieces
6 garlic cloves crushed
1/2 teaspoon fenegreek seeds
1/2 teaspoon cumin seeds
3 cloves
5 cardamon pots
1/2 teaspoon mild chili powder
1/4 teaspoon black peppercorns
1/2 teaspoon onion seeds or onion powder
400 ml white wine vinegar
400 grams caster sugar
2 teaspoons salt
Directions
- Place all the ingredients in a heavy-based pan and bring to a boil.
- Reduce the heat to medium-low and simmer for 30-40 minutes, stirring occasionally, until the chutney reaches a jam-like consistency. Stir frequently.
- Remove from the heat and leave to cool- it will thicken further as it cools.
- Poor it in clean sterilized jars.
Notes
- Sterilise your jars in the oven at 160°C for 5 minutes.
