Chutney recipe for 4 - 8 people, takes only 20 mins; recipe has mango, white wine vinegar, granulated sugar, cumin seeds, coriander seeds, cardamom pods, nigella seeds, cayenne pepper, turmeric, garlic clove, cloves, ginger and chilli.
Mango chutney
Course: Chutney
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Turmeric: 1/2 tsp turmeric
- Garlic Clove: 3 garlic cloves, crushed
- Cayenne Pepper: 1/2 tsp cayenne pepper
- Chilli: 1 fat red chilli, seeds removed and finely chopped
- White Wine Vinegar: 500ml white wine vinegar
- Ginger: thumb-sized piece of ginger, grated
- Mango: 6 firm but ripe mangoes (about 1 1/2 kg)
- Cumin Seeds: 1 tbsp cumin seeds
- Granulated Sugar: 450g granulated sugar
- Coriander Seeds: 2 tsp coriander seeds
- Nigella Seeds: 2 tsp nigella seeds
- Cloves: 8 whole cloves
- Cardamom Pods: 10 cardamom pods
Directions
- Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a largepanand simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.
- Tip the spices into apestle and mortarand gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins - 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.
- Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years - the chutney will be best eaten after a few months, when the flavours have melded and mellowed.
