Mango Chutney

A condiment recipe found at BBCfood
Mango Chutney

Mango Chutney

Mango chutney is the classic accompaniment to curry – try making your own with this simple recipe.  While this homemade mango chutney is delicious with curry, try it with cold meats to jazz up leftovers.

Preparation time: overnight
Cooking time: 30 mins to 1 hour
Makes: 2 x 250 ml/9 oz jars

Ingredients
4 large mangoes, peeled, stoned and sliced
salt
4 cloves garlic, peeled and crushed
450 g/1 lb caster sugar
2 baking apples, peeled, cored and chopped
1 tbsp English mustard powder
1 tbsp grated fresh root ginger
600 ml/1 pint white wine vinegar
1 tbsp cayenne pepper

Method

[1] Put the mango slices in a large bowl and sprinkle with salt. Leave overnight. In the morning, drain off the juice and rinse the fruit.

[2] Put the garlic, sugar, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, dissolve the sugar.

[3] Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. Spoon into sterilised jars and seal.

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