Ingredients
4 mango
1 tbsp olive oil
1 tsp ginger
grated
2 clove garlic
crushed
1 fresh long red chilli
finely diced
1 brown onion
sliced
1 tsp cumin seeds
½ tsp ground turmeric
½ tsp ground cinnamon
1 tsp ground coriander
4 whole cloves
ground
1 cup brown sugar
½ cup white sugar
½ cup white wine vinegar
Equipment
- 1 large saucepan
- 1 tongs
- 1 jars with lids
- 1 oven
Instructions
- 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 the jars in a low oven.
- Fill while still warm with hot mango chutney. Seal immediately with lids.
Notes
Tip
Make sure your mangoes are lovely and ripe with firm flesh.
Variation
Spice it up to suit your taste – you can add extra chilli for a bigger hit if you prefer.
Storage
Chutney should keep for several months in the cupboard, but refrigerate after opening.
