Green Mango Chutney

Recipe by Tisme
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READY IN: 26hrs
SERVES: 4
YIELD: 4 jars
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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