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.
- 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
- 473.18 ml white wine vinegar
- 700 g brown sugar
- 150 g sultanas or 150 g raisins
- 150 g fresh ginger, chopped or 4.92 ml ground ginger
- 4.92 ml allspice
- 2.46 ml nutmeg
- 2.46 ml ground cloves
- 4.92 ml 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.
Good but not nearly spicy enough for my taste. Most Indian chutney is much spicier. I tripled the garlic, ginger and cloves, as well as added 2 tsp of cayenne and still found it too mild, I suggest if you like spicy, you adjust for flavor throughout the cooking process. The direction to simmer doesn't indicate if it should be covered or not. I covered mine, luckily as it was quite thick after 2 hours and likely would have lost too much water if uncovered. An aside, (For US users measurement conversions result in odd amounts, as we do not generally weigh our ingredients, but instead use volume measures.)