Mango Chutney

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 along with my jams and marmalades.

It is definitely not a mild chutney it quite hot and spicy from the chilli and ginger but it's very tasty.

It is perfect with a curry, pappadoms or onion bahjis. There are so many uses and it will keep for a year in sterilised jars.

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Put the chilli’s, garlic and ginger in a mini food processor or in a pestle and mortar until you get a smooth paste.

Peel and dice the mangoes.

In a large saucepan put the paste, mangoes, salt, white wine vinegar & granulated sugar 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. When you stir through the middle you can see the bottom of the pan for a few seconds.

Add the nigella seeds and mix.

Sterilise the jars and lids in the oven at 140 degrees centigrade (120 fan) Gas mark 2 faced down on a baking tray for at least 30 minutes.

Pour the chutney into the jars and place the lids on the jars. A jam funnel makes this much easier.

Store in a cool dark place for at least 2 weeks before using.

Mango Chutney

Sarah's skill: Easy

Sarah's servings: 3 x 190 ml Jars

Ingredients:

4 Fresh Chilli’s

6 Cloves of Garlic

30g Fresh Ginger (peeled)

3 Large Mangoes

1 tsp Salt

300ml White Wine Vinegar

450g Granulated Sugar

3 tsp Nigella Seeds

Method:

1. Put the chilli’s, garlic and ginger in a mini food processor or in a pestle and mortar until you get a smooth paste.

2. Peel and dice the mangoes.

3. In a large saucepan put the paste, mangoes, salt, white wine vinegar & granulated sugar and mix on a low heat until the sugar has dissolved.

4. Bring to the boil then simmer for 50 minutes to 1 hour until it darkens in colour and thickens slightly.

5. Add the nigella seeds and mix.

6. Sterilise the jars and lids in the oven at 140 degrees centigrade (120 fan) Gas mark 2 faced down on a baking tray for at least 30 minutes.

7. Pour the chutney into the jars and seal with the lids.

8. Store in a cool dark place for at least 2 weeks before using.

Equipment Used

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Sarahs’s extra slice…….

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.