Spicy mango chutney

Serves:

Ingredients

• 4 mango
• 1 tbs olive oil
• 1 tbs ginger (grated)
• 2 clove garlic (crushed)
• 1 fresh long red chilli (finely diced)
• 1 brown onion (sliced)
• 1 tsp cumin seeds
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 tsp ground coriander
• 4 whole cloves (ground)
• 1 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup white wine vinegar

Method

Heat oil in a large saucepan over medium heat. Saute ginger, garlic, chilli and onion for 4 minutes, being careful not to brown onion. Add spices and cook, stirring, for 2 minutes.

Add mango, sugars and vinegar to saucepan. Stir well. Bring to the boil, then reduce heat and simmer for approximately 30-40 minutes over very low heat. Check it regularly to make sure it’s not catching on the bottom.

Sterilise jars by placing them in a saucepan of boiling water for 5 minutes. Carefully remove them with a pair of tongs. Drain then dry in a low oven. Fill while still warm with hot mango chutney. Seal immediately with lids.

Related Christmas recipes:

• Christmas-style coleslaw
• Christmas burgers with the lot
• Easy Christmas turkey
• Simple Christmas terrine
• Glazed baked ham
• Cranberry, prosciutto and pistacho stuffing
• Christmas ham
• Christmas tree biscuits
• Christmas pastry wreaths
• Sneaky mini Christmas puddings
• Easy Christmas pudding ice-cream
• Christmas cookies
• Christmas cupcakes with butter frosting
• Boiled Christmas pudding with brandy custard

Serving Suggestions

Note

• Make sure your mangoes are lovely and ripe with firm flesh.
• Chutney should keep for several months in the cupboard, but refrigerate after opening.
• Spice it up to suit your taste – you can add extra chilli for a bigger hit if you prefer.
• This recipe was created by Greer Worsley.