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Prep 24 hrs
Cook 2 hrs
Yet again another recipe from my favourite paper, and writer/chef Jeremy Vincent. I have posted the recipe as written. This is a fantastic and great recipe for the use over the summer months. I got 4 jars from this recipe although they were smaller jars. Jeremy's comments from the Weekly Times paper were -- The term chutney comes from the East Indian chatni, meaning strongly spiced, and is described as a condiment, which usually consists of a mix of chopped fruits, vinegar, spices and sugar cooked into a chunky spread. Most chutneys are on the spicy-hot side, but it's easy to adjust the heat factor if you make your own. I love the idea of making a small amount of several chutneys, so that I'm not stuck with a huge number of jars of one recipe, but lots of different flavours to pick from. I came across some green mangoes in my Asian grocer, and so the obvious solution was to use it to make some chutney.
- 1 1⁄2 kg green mangoes, peeled and sliced (for 1.5kg of mango flesh, I used 6 whole medium-sized ones)
- 50 g sea salt, freshly ground
- 2 cups white wine vinegar
- 700 g brown sugar
- 150 g sultanas or 150 g raisins
- 150 g fresh ginger, chopped or 1 teaspoon ground ginger
- 1 teaspoon allspice
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon ground cloves
- 1 teaspoon chili powder (or 6 dried red chillies, chopped)
- 1 garlic clove, chopped
- 1 onion, chopped
- Toss the mango thoroughly with the ground sea salt in a large stainless steel bowl or saucepan and leave to stand, covered, overnight.
- Tip the mangoes into a colander and drain well.
- Place the well-drained mangoes into a large stainless steel saucepan or stockpot and add all of the other ingredients.
- Bring the saucepan to the boil over medium heat, stirring occasionally.
- When the mixture is boiling, reduce the heat and simmer for 2 hours.
- Bottle immediately in clean, warm, sterilised jars and seal tightly.
- This chutney is best left for a month or two to mature, but tastes great if you can't wait that long.