Mango Chutney
Ingredients
2.7 kg Mango
700 gm Soft brown sugar
1 tsp Cumin seeds
3 tsp Coriander seeds
12 Cardamon seeds
1 tsp Cayenne pepper
1 tsp Turmeric
110 gm Root ginger
1 tsp Ground cloves
800 ml Malt vinegar
8 Garlic cloves
2 tsp Salt
2 Onions
Method
Prepare the mangoes by cutting them into cubes. Then sprinkle the sugar over them and leave to stand overnight.
The next day, heat a small frying pan and dry roast the cumin, coriander and cardamon seeds for a couple of minutes, then crush with a pestle and mortar (or equivalent). Add the spices to the mango (including the cardamon pods) with all the other ingredients. Bring to a gentle simmer and simmer for about 3 hours, stirring from time to time to avoid catching. When the mango becomes translucent and most of the liquid has evaporated, remove from the heat and allow to cool for 15 minutes. Ladle into sterilised warm jars and seal. Leave for a few weeks to mature.
Makes 3 x 0.5 litre jars (or 2.5 pints).
24 Sep 2023
Shirl Seath