I have always loved mango chutney and when I had my cafe I used to make it regularly and sell by the jar - it was very popular. It is not a mild chutney it quite spicy but very tasty.
4 Fresh Chilli’s deseeded
6 Cloves of Garlic
30g Fresh Ginger peeled
3 Large mangoes peeled and diced
1 tsp Salt
300ml White wine vinegar
450g Granulated sugar
3 tsp Nigella seeds (optional)
Put the chilli’s, garlic and ginger in a mini food processor or in a pestle and mortar until you get a smooth paste.
In a large saucepan put the paste and all the ingredients and mix on a low heat until the sugar has dissolved.
Bring to the boil then simmer for about 1 hour until it darkens in colour and thickens slightly.
Sterilise the jars and lids in the oven at 140 degrees centigrade (120 fan) faced down on a baking tray for at least 30 minutes.
Pour the chutney into the jars and place the lids on the jars.
Store in a cool dark place for at least 2 weeks before using.
Sarahs’s extra slice…….
The recipe makes approx 6 x 200ml jars.
I added nigella seeds for more spice and texture but you could leave these out if you don’t have any.
The chutney will thicken as it cools.