• Sarah L Samuels

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. It is not a mild chutney it quite spicy but very tasty.



Ingredients:

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)



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. In a large saucepan put the paste and all the ingredients and mix on a low heat until the sugar has dissolved.

  3. Bring to the boil then simmer for about 1 hour until it darkens in colour and thickens slightly.

  4. 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.

  5. Pour the chutney into the jars and place the lids on the jars.

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


Download recipe

MangoChutney
.pdf
Download PDF • 100KB

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.

18 views0 comments

Recent Posts

See All