Prep 20 mins
Cook 45 mins
A recipe given to me by a friend many years ago. I used to make it as a condiment for curries, but now prefer it with meat loaf, cold meats or on sandwiches.
- 1 kg very firm mango
- 2 cups sugar
- 625 ml vinegar
- 1 (5 cm) piece ginger, peeled
- 4 cloves garlic, peeled
- 2 -4 teaspoons chili powder
- 4 teaspoons mustard seeds
- 8 teaspoons salt
- 1 cup raisins or 1 cup sultana
- Peel the mangoes and cut into small pieces, set aside.
- Place the sugar and all but 20ml of the vinegar in a pan and simmer for 10 minutes.
- Place the ginger, garlic and remaining vinegar in a food processor or blender and work to a paste.
- Add to the pan and cook for 10 minutes, stirring.
- Add the mango and remaining ingredients, and cook uncovered for 25 minutes, stirring as the chutney thickens.
- Watch it carefully, as it can catch at this stage!
- Pour into sterilized jars, seal with cellophane covers and label.
- The chutney will keep for several months, but it doesn't last that long in our house.
I just wanted to note that some of us are not metricly inclined! (Ha-ha) Here in Hawaii we use just standard good ole American measurements. So for the mangos its is roughly 2 1/2 lbs. and for the vinegar its roughly 2 1/2 cups. Took some mental home work for this 45 year old to figure this out. FYI
Superb chutney! We made this just prior to Christmas and opened the first jar tonight to serve with a curry. It has matured brilliantly and by the time we get to the last jar, it's going to be phenomenal. I was conservative and went for the smaller amount of chilli powder. In future I'd put in the full amount - the chutney can take it. The timing was a little out for boiling down the chutney - I thought when reading the recipe that 25 minutes didn't seem long enough, and our batch took just over an hour to thicken down to the correct consistency. This could very well be due to my very old range, but it's worth taking a note of this if you're making the recipe and it seems a little loose at the 25 minute. However, there's no way this detracts from the flavour. Thanks so much for sharing, Jan - we've been looking for the definitive mango chutney for a long time and we've definitely found it!
Excellent but a bit too salty for us. I would half the salt for sure.