Green Mango Chutney
- Ready In:
- 26hrs
- Ingredients:
- 12
- Yields:
-
4 jars
- Serves:
- 4
ingredients
- 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
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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Reviews
-
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.)
RECIPE SUBMITTED BY
Tisme
Australia