~ Mango Chutney ~

The mangos in the supermarket at the moment are just beautiful – so ripe you have to be careful not to bruise them on your way home, dripping with juice, fragrant and sweet. I’d seen a recipe in Good Food magazine a few weeks back for mango chutney, so last night I gave it a go. I adjusted some amounts and cooking times for the recipe below, but the original is here.

Ingredients for Mango Chutney

Ingredients:

~ 3 large ripe mangoes
~ 2 tbsp sunflower oil
~ 2 onions, halved and thinly sliced
~ Thumb-sized piece fresh root ginger, peeled and cut into thin shreds
~ 10 green cardamom pods
~ 1 cinnamon stick
~ 1 tsp cumin seed
~ 1 tsp ground coriander
~ ½ tsp black onion seeds
~ ½ tsp ground turmeric
~ 2 apples, peeled, cored and chopped (they were meant to be Bramleys but I used pink ladies as it’s all the supermarket had!)
~ 1 large red chilli, finely sliced
~ 300ml white wine vinegar
~ 400g golden caster sugar
~ Juice of 1 lemon
~ 1 tsp salt

1) Heat the oil in a large, deep sauté pan – the wider the better for cooking the chutney down later – and fry off the onion for a few mins until it starts to turn translucent. Stir in the ginger and cook, stirring frequently, for about 8-10 mins until the onion is golden. Stir in all of the spices, except the turmeric, and fry until toasted.

2) While you’re waiting for your onions to soften, peel and chop your apples, discarding the core. To prepare your mangos, cut the flesh from around the stones of the mango, trim off the skin and chop any big lumps into chunks. I used very very ripe mangos, so half of my fruit was pulped by the time I’d peeled it – it doesn’t seem to matter for this recipe, though.

3) When your onion is golden and your spices toasted, add in the turmeric, apple and 300ml water, then cover the pan and let it boil vigorously for 10 mins. Stir in the mango and chilli, then cover and cook for 20 mins more until the apple is pulpy and the mango is tender.

4) Pour in the vinegar, stir in the sugar and salt, then leave to simmer uncovered for 60 mins, stirring very frequently (I have a few ‘caramelised’ bits in my chutney!) until the mixture is pulpy rather than watery. Spoon into sterilised jars.

Mango Chutney - Jarred

I have taken a lot of liquid out of the original recipe and increased the cooking time, as I was up until midnight trying to get my chutney to a good consistency! Also note: the Good Food magazine authors think you will get 4 x 500ml jars out of this – not likely, I got approximately 8-10 small jars out of my mix.

Now the big question… Can I wait for a week before opening the first jar to taste? I’ll make a follow-up post when I do!

K

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