Mango Chutney

JustJanS's Note:

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.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Yield: 5 cups

• 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

Directions:

1. Peel the mangoes and cut into small pieces, set aside.
2. Place the sugar and all but 20ml of the vinegar in a pan and simmer for 10 minutes.
3. Place the ginger, garlic and remaining vinegar in a food processor or blender and work to a paste.
4. Add to the pan and cook for 10 minutes, stirring.
5. Add the mango and remaining ingredients, and cook uncovered for 25 minutes, stirring as the chutney thickens.
6. Watch it carefully, as it can catch at this stage!
7. Pour into sterilized jars, seal with cellophane covers and label.
8. The chutney will keep for several months, but it doesn't last that long in our house.

Reviews

[Helen Hes]

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!

[Anoushka]

Excellent but a bit too salty for us. I would half the salt for sure.

[Ambervim]

I used white vinegar, almost green mangos (those are firm!!!) and green chili powder. I didn't really follow the directions, I just added everything in the order listed and cooked it.....then used a stick blender in the pot. For me the yield was 3.5 pints. It has a tart and lovely flavor that fills my mouth and is mildly spicy. Yum!